Ingredients

The following ingredients have 4 Servings
  • Broccoli - 1/2
  • Green Gram – ½ cup
  • Onion – ½ (chopped)
  • Green Chilies – 3 (chopped)
  • Garlic – 3 cloves (chopped)
  • Turmeric Powder – ¼ tsp
  • Grated Coconut – ¼ cup
  • Salt – to taste
  • Oil – 2 tbsp
  • Mustard seeds – 1/4 tsp
  • Cumin seeds – 1/2 tsp
  • Dry red chili - 1
  • Asafoetida – a pinch
  • Curry leaves – few

Instruction

  • Wash the broccoli, separate the florets and chop it finely.
  • Wash the green gram and pressure cook it for 3 whistles with about 1.5 cups of water. It should be cooked soft but not become mushy.
  • Heat a pan on medium heat, add oil and crackle the mustard seeds and cumin seeds.When it splatters, add asafoetida, broken dry red chili and curry leaves.
  • Add chopped onion, garlic, green chillies and turmeric powder.
  • Add the chopped broccoli florets and required salt. Sprinkle some water, cover with a lid and cook for 5 minutes.
  • When the broccoli florets are ¾th cooked, add the cooked green gram and cook for another 5 minutes.
  • Finally add the grated coconut and stir fry for 3-4 minutes. Switch off when all the moisture dries up. Enjoy with rice or roti.