Until I came to US, I had never tasted Broccoli. I use to call it green cauliflower whenever I saw it at the vegetable vendor (he he....). But in US I found it in many chinese and thai dishes.It surely has looks similar to cauliflower but tastewise its very very different and it can't be used as a substitute for cauliflower.
My husband during his bachelorhood along with his friend had once cooked a curry using broccoli and he says the house began to smell like hell (I don't know why).Not to tell but the curry was a disaster. Hence in our 3 years of marriage our refrigerator never saw (or smelled???) broccoli.
Finally, after a long wait I somehow convinced him to try broccoli.
"Lets try at least once.I have seen so many bloggers cooking it. I doubt it’s that bad."
Poor fellow. As he says mein bibi ka sab sunta hu.
"You can cook in my absence and both of you (me n my son) can have it. Please don't force me to have it. I will not eat it at all."
Hence broccoli arrived at our place a month back.
I cooked aloo broccoli as an extra sabzi in addition to the rajma masala.I thought if it does turn out good I can at least have rajma masala as an alternative.
While I cooked my apartment smelled great and the outcome was awesome. I called my DH and told him. He had it that night and now broccoli is always in my grocery shopping list.
Here's what you need
1 cup broccoli florets
1 cup potatoes cubed
3 tbsp coconut oil
1 tbsp chilli flakes
1/2 tsp chilli powder
1 tsp turmeric
1tsp black pepper powder
1 1/2 tbsp peanut powder(dry roasted peanuts powdered)
1/2 tsp sugar
The cooking process
Heat oil in a frying pan. When it’s hot enough add in quick succession chillli flakes, chilli powder, turmeric, and potatoes.On medium heat stir fry till the potatoes turn golden. Lower the heat and cover the pan. When the potatoes are half way cooked add in the broccoli. Stir fry till Flavor it with pepper, salt, sugar and peanut powder. Mix and let it cook for a couple of minutes uncovered.
Serve piping hot with rotis.
Yields: 2 adults
PS: Coconut oil and peanut powder add an unique taste to this dish and hence would strongly recommend it for this recipe.