Broccoli stir fry/Broccoli curry
This is one vegetable that finds a place in my grocery bag pretty frequently, because my little girl loves it. And, that makes me one super happy mom..
Broccoli is a vegetable that belongs to the cruciferous family. A great incentive to add broccoli frequently is that it provides a ton of nutrients, while being a low calorie food. Regular consumption of cruciferous veggies helps in reducing the complications of diabetes and obesity.
Broccoli tends to lose much of its health benefits if it is cooked/steamed for too long. The ideal way to cook broccoli is to steam it for less than 5 minutes.
It is a versatile vegetable that can be used in rice dishes,as a filling for parathas and also in gravies and dry curries.
I made this simple broccoli curry with rice and ginger rasam.
Here is the recipe:
Ingredients:
1 head of broccoli, separated into florets, thoroughly washed and steamed
Chilli powder- as needed
Salt-to taste
Oil- 2 tsps
Ingredients for seasoning:
Cumin seeds/Jeera- 1 tsp
Preparation:
Place the washed broccoli florets in a steamer and steam for less than 5 minutes.
In a kadai, heat oil. Add the cumin seeds, and once they crackle, add the steamed florets, chilli powder and salt. Sprinkle some water and cook covered over a low flame.
Stir gently so that all the florets are coated with the spices.
Switch off the stove when the florets are cooked, yet still appear firm and retain their shape. Overcooking will cause the broccoli florets to turn very mushy. This curry tastes great with a slight crunchiness from the broccoli.
Serve with rice or rotis. Enjoy!
Notes:
1. If you intend to make this a side for rotis, a pinch of garam masala cold be added.
2. This curry would take on a whole new flavor with onions and tomatoes. Go ahead and use them if you would like. If using onions , add them immediately after the cumin seeds crackle, followed by chopped tomatoes
This is one vegetable that finds a place in my grocery bag pretty frequently, because my little girl loves it. And, that makes me one super happy mom..
Broccoli is a vegetable that belongs to the cruciferous family. A great incentive to add broccoli frequently is that it provides a ton of nutrients, while being a low calorie food. Regular consumption of cruciferous veggies helps in reducing the complications of diabetes and obesity.
Broccoli tends to lose much of its health benefits if it is cooked/steamed for too long. The ideal way to cook broccoli is to steam it for less than 5 minutes.
It is a versatile vegetable that can be used in rice dishes,as a filling for parathas and also in gravies and dry curries.
I made this simple broccoli curry with rice and ginger rasam.
Here is the recipe:
Ingredients:
1 head of broccoli, separated into florets, thoroughly washed and steamed
Chilli powder- as needed
Salt-to taste
Oil- 2 tsps
Ingredients for seasoning:
Cumin seeds/Jeera- 1 tsp
Preparation:
Place the washed broccoli florets in a steamer and steam for less than 5 minutes.
In a kadai, heat oil. Add the cumin seeds, and once they crackle, add the steamed florets, chilli powder and salt. Sprinkle some water and cook covered over a low flame.
Stir gently so that all the florets are coated with the spices.
Switch off the stove when the florets are cooked, yet still appear firm and retain their shape. Overcooking will cause the broccoli florets to turn very mushy. This curry tastes great with a slight crunchiness from the broccoli.
Serve with rice or rotis. Enjoy!
Notes:
1. If you intend to make this a side for rotis, a pinch of garam masala cold be added.
2. This curry would take on a whole new flavor with onions and tomatoes. Go ahead and use them if you would like. If using onions , add them immediately after the cumin seeds crackle, followed by chopped tomatoes
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