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broccoli or cauliflower with cumin and garlic broccoli bhaji
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Source: India's Vegetarian Cooking by Monisha Bharadwaj
| This stir-fry would traditionally be made with cauliflower but, with broccoli being more and more available in India, it has been adapted to this vegetable as well. Broccoli is very light and easy to digest and makes a great summer meal. It is also rich in vitamins A and C. I find that the combination of garlic and broccoli is really delicious and, for my garlic-loving friends, I leave the cloves whole instead of crushing them. Serves: 4 Preparation time: 10 minutes Cooking time: 20 minutes | |
| 2 tablespoons | sunflower oil |
| 1/2 teaspoon | black mustard seeds |
| 2 teaspoon | cumin seeds |
| pinch of asafoetida | |
| 2 cloves | garlic, minced |
| 1/2 teaspoon | turmeric powder |
| 300g | broccoli, cut into florettes |
| Salt | |
1 Heat the oil in a heavy-bottomed saucepan and add the mustard seeds. When they pop, add the cumin seeds and the asafoetida. When the cumin seeds darken, add the garlic and turmeric powder. Almost at once, add the broccoli and season with salt.
2 Pour in a couple of tablespoons of water and cook uncovered, adding a bit more water if necessary, until the florettes are done but still a bit crisp. Serve hot with rotis.
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