Ingredients
2 cups - broccoli florets cut into small pieces
1:4 tsp. - asafietida
3/4 tsp - mustard seeds
3 tsp. - oil (sesame, canola, olive oil)
Curry leaves
Salt to taste
To grind
3/4 cup - Tur dal ( soak in water for 1 hr)
1/4 tsp. - turmeric powder
2 nos. - dried red chilies
Salt to taste
1. Grind the above items sprinkling little water to a coarse paste.
2. In a pan add 1 tsp oil and then add the washed broccoli florets, salt to it and sauté till the broccoli is well cooked and dry, not mushy. keep it aside
3. In another pan add 2 tsp oil. When the oil is hot add mustard seeds. When the mustard seeds splutter add asafietida and then add the ground paste. Keep stirring it in low medium flame to avoid them getting burned at the bottom of the pan. When it becomes a crispy crumbled texture add the curry leaves and broccoli florets. Saute for a minute so that they are well combined and then remove from fire.
2 cups - broccoli florets cut into small pieces
1:4 tsp. - asafietida
3/4 tsp - mustard seeds
3 tsp. - oil (sesame, canola, olive oil)
Curry leaves
Salt to taste
To grind
3/4 cup - Tur dal ( soak in water for 1 hr)
1/4 tsp. - turmeric powder
2 nos. - dried red chilies
Salt to taste
1. Grind the above items sprinkling little water to a coarse paste.
2. In a pan add 1 tsp oil and then add the washed broccoli florets, salt to it and sauté till the broccoli is well cooked and dry, not mushy. keep it aside
3. In another pan add 2 tsp oil. When the oil is hot add mustard seeds. When the mustard seeds splutter add asafietida and then add the ground paste. Keep stirring it in low medium flame to avoid them getting burned at the bottom of the pan. When it becomes a crispy crumbled texture add the curry leaves and broccoli florets. Saute for a minute so that they are well combined and then remove from fire.
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