Broccoli Pacchadi

Recipe by
Total Time:
20 minutes
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Grind Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

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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.

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