It has been ages since I posted on this blog. Do you sometimes feel that it would have been better if we had 10 hands? I feel that way now so that I can multitask more..Too many things to do within too little time…Urgh……I have now decided to take a break and relax for a while..Moreover, my daughter’s Spring break is going to start…YAY!!!!! I am getting ready to have loads of fun with her..Thought of posting a healthy recipe today which will keep me going..Enjoy the recipe and try this out at home.
Ingredients:
| Grated Broccoli florets | 2 cups |
| Finely chopped carrots | 1 cup |
| Chopped pearl onions | 2tbsp |
| Chopped green chillies | 1 tbsp |
| Chopped ginger | 1 tbsp |
| Chopped garlic | 1 tbsp |
| Curry leaves | a handful |
| Scraped coconut | as needed |
| Turmeric | 1/2 tsp |
| Mustard | 1 tbsp |
| Oil | 1 tbsp |
| Salt | as needed |
Method:
1. Immerse the broccoli florets in warm salted water to remove the germs, if any. Clean it, grate it and keep it aside.
2. In a pan, add oil, mustard seeds and curry leaves. Once the mustard seeds splutter, add chopped ginger, garlic and green chillies. The garlic has to lose its raw smell.
3. Add onions and saute till it turns brown in colour. Add turmeric.
4. Add the grated broccoli and chopped carrots and cook them for about 8-10 minutes on a low flame. Add the required amount of salt at this stage. You can also sprinkle water if necessary. Once the vegetables are done add the coconut and cook for another 5 minutes keeping the pan closed.
5. Serve hot with rice.
It is important to cook this dish on a low flame or else the broccoli will get burnt. Do not add too much water as this is a dry curry. Happy cooking!!!!
Leave a Comment