Broccoli remained a foreign vegetable to me until I tasted a dish prepared by my friend in the US. I generally eat vegetables if someone says it is rich in this...that.. even if I had not tasted it before (otherwise I wouldn't even try it). With broccoli, I was staying far away from it. One of my friend noticed me keeping broccoli aside in every other party/get-together. She then explained me the goodness of Broccoli being rich in Protein, Iron etc. and one day she brought Chinese salad (with broccoli) for me to taste. It was Yummy !! and that was when I started cooking (rather eating) Broccoli.
Broccoli-Cabbage Curry was just a trial but it came out well.
Broccoli - 1 Small or 1/2 Medium sized
Cabbage - 1/4 portion.
Tomato - 1 Medium
Salt - As required
Oil - 2 Tsp
Mustard seeds - 1 Tsp
Turmeric powder - 1/4 Tsp or a pinch
Curry leaves - Few
Sesame Seeds - 2 Tsp
Groundnut/Peanut (without skin) - 2 Tsp
Grated Coconut - 3 Tsp
Red chilli whole - 3 Nos
- Heat 1 Tsp of oil in a pan and roast sesame seeds, peanuts and red chilli until golden brown. Switch off the stove and add coconut and fry for sometime.
- Allow it to cool.
- Grind the above and keep it aside.
- Cut the vegetables into small pieces.
- Heat the remaining oil in a pan. Add mustard seeds and allow it to splutter.
- Add curry leaves, turmeric powder and tomato and saute for sometime.
- Add the cut vegetables and close the lid.
- Allow it to cook. Do not add water. Stir frequently.
- Once the vegetables get cooked, add the ground paste and salt.
- Fry for sometime and remove from stove.
- Broccoli - Rich in protein, Iron, Calcium