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1 cup- Chopped
(more of crown, less of stems)
1/2 tsp- Rai (Mustard seeds)
1 tsp- Chopped fresh
1 tsp- Grated fresh
3 tsp- Grated green chillies/serrano peppers
1/2 tsp- Salt
1/2 tsp- Dhaniya-jeera powder
Red Chilli powder
1 pinch black pepper powder
1/4 tsp- Dry
How to Make Broccoli Masala
Chop the broccoli stems finely, then add the floret part and chop everything together. (Tip: chopping broccoli in a chopper cuts it really fine, which improves the taste of the vegetable.)
Heat 1 tbsp of oil in a non-stick pan (kadai).
Add jeera and rai. When it splutters, add ginger, garlic, and green chillies and cook until brown.
Add hing and haldi.
Add the chopped broccoli and fry in medium-high heat for 5 minutes.
When slightly brown, add salt and mix.
Fry for another 1 or 2 minutes and add all the other masalas.
Add amchur in the end and mix it. Immediately switch off the gas.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.