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."
"Ok ok"
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 tsp chili flakes
1/2 tsp chili powder
1 tsp turmeric
1 tsp black pepper powder
1 1/2 tbsp peanut powder(dry roasted peanuts powdered)
1/2 tsp sugar
salt
The cooking process
- Heat oil in a frying pan. When it’s hot enough add in quick succession chilli flakes, chili 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 until done.
- 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.
