| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Femina, Femina4, Vegetable m |
4 |
servings |
INGREDIENTS
| 800 |
g |
Broccoli |
|
|
Salt to taste |
| 3 |
tb |
Coconut oil; (45 ml.) |
| 1 |
ts |
Mustard seeds; (5 g.) |
| 1 |
ts |
Urad dal; washed and pat |
|
|
; dried (5 g.) |
| 4 |
|
Whole red chillies; cut into pieces |
| 60 |
g |
Shallots; (Madras or red |
|
|
; onions), sliced |
| 200 |
g |
Tomatoes; chopped |
| 10 |
g |
Coriander powder |
| 1/2 |
ts |
Turmeric powder; (2 g.) |
| 100 |
g |
Tender raw cashewnuts |
| 12 |
g |
Black pepper powder; (freshly roasted and |
|
|
; pounded) |
| 24 |
|
Curry leaves |
| 45 |
g |
Sun dried tomatoes; cut into strips |
INSTRUCTIONS
REMOVE the stems of the broccoli and cut into flowerets. Reserve in salted
lukewarm water for five minutes. Drain and blanch in salted boiling water
for two minutes. Drain and refresh in iced water and drain again.
Peel the tender cashewnuts, halve and soak them in water for 10 minutes.
Drain.
Heat oil in a pan and season with mustard seeds. When they splutter, add
urad dal. Stir until light golden. Add red chillies and stir until they
begin to change colour. Add shallots and saut. until translucent and
glossy. Add the chopped tomatoes and stir-fry until the oil floats on top.
Dissolve coriander powder and turmeric powder in two tbsp. water and add to
the pan. Stir until the moisture evaporates. Add the cashewnuts and stir
for a minute. Add curry leaves and broccoli, toss (or stir) for four
minutes. Remove from heat, sprinkle pepper powder and adjust the seasoning.
Remove to a flat dish. Garnish with sun dried tomatoes and serve with
Malabari paratha or as an accompaniment.
Converted by MC_Buster.
NOTES : (Broccoli With Tomatoes)
Converted by MM_Buster v2.0l.
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