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Ingredients
1 Broccoli flower head
1 Onion, chopped
2 Green Chilies - 1
2tbsp Grated Coconut
1 Broccoli flower head
1 Onion, chopped
2 Green Chilies - 1
2tbsp Grated Coconut
8 Curry leaves
2tbs Oi
1tsp Mustard seeds
2tbs Oi
1tsp Mustard seeds
2tbsp Urad dal
Salt to taste
Salt to taste
Method
Wash the broccoli and chop it very fine. You can also
pulse it a few times in the food processor.
Heat oil in a kadai, splutter the mustard seeds.
Add the urad dal, dry red chilies and curry leaves. Fry for a minute or so till the urad dal turns golden brown.
Add the chopped onion and green chilies. Fry for a minute till the onion sweats.
Add the finely shredded broccoli and required salt.
Stir fry for about 3-5 minutes. The broccoli will become dark green in color and will be partially cooked.
Add grated coconut, mix again and remove from the stove. Broccoli tastes best if it retains its crunchiness, so do not cover and cook it.
Heat oil in a kadai, splutter the mustard seeds.
Add the urad dal, dry red chilies and curry leaves. Fry for a minute or so till the urad dal turns golden brown.
Add the chopped onion and green chilies. Fry for a minute till the onion sweats.
Add the finely shredded broccoli and required salt.
Stir fry for about 3-5 minutes. The broccoli will become dark green in color and will be partially cooked.
Add grated coconut, mix again and remove from the stove. Broccoli tastes best if it retains its crunchiness, so do not cover and cook it.
Serve Hot.
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