Ingredients

• 7 or 8 florets - Broccoli
• 2 - Tomatoes, ripe
• 3 - Green chillies, slit lengthwise
• 1/2 tsp - Mustard seeds
• 3/4 tsp - Cumin seeds
• 10 - Curry leaves
• 1/2 tsp - Urad Dal (split black gram)
• Chopped coriander leaves for garnish
• 2 tbsp - Vegetable oil
• 1 - Garlic
• 3 tbsps - Oil
• Salt

How to Make Broccoli Pacchadi

• Cut the tomatoes into 4 pieces and keep aside.
• Heat 1 tbsp oil in a pan, fry green chillies for a while and keep aside.
• In the remaining oil, fry tomatoes and broccoli until the water evaporates.
• Remove and cool.
• Grind tomatoes, broccoli, green chillies, salt, and cumin seeds in a blender for 3 minutes.
• Before removing, add garlic flakes and blend. Keep aside.
• Heat oil in a pan, add 1/2 tsp of mustard seeds, urad dal, and curry leaves, and let them splutter.
• Pour immediately into the ground broccoli pacchadi.
• Garnish with coriander leaves. Enjoy with steaming idlis, plain rice, or with chapatis.