Brocolli Potato Onion Curry

Broccoli is a vegetable that belongs to the cabbage family. 
It is high in Vitamin C, very nutritious and has anti-cancerous properties. 
In order to preserve the nutrients and the benefits of this vegetable, it is recommended to steam or stir fry the vegetable rather than cooking it.

Ingredients to serve 6 people

2 Cups Brocolli Florets
2 Medium Sized Potatoes (peeled and chopped into cubes)
¼ Cup Water
1 Small Finely Sliced Onion
2 Tbs. Oil
½ Tsp. Turmeric Powder
1 Tsp. Mustard Seeds
1 Tsp. Urad Dal
Few Sprigs Curry Leaves
1-2 Tsp. Sambhar Powder
1-2 Tsp. Salt

Brocolli Potato Onion Curry

Brocolli Potato Onion Curry


Microwave the chopped potato for about 6 minutes on high with about three tablespoons of water and keep aside
Heat the oil in a pan and add the mustard seeds.
When the mustard seeds crackle, add the urad dal, curry leaves and the turmeric powder
When the urad dal turns brown, add the finely sliced onion and fry it till it is soft
Add the brocolli and saute for a couple of minutes
Add the remainder of the water and cover it with a lid on a low flame for a couple of minutes
Remove the lid and add the cooked potato, salt, sambhar powder and stir fry for a couple of minutes  (the brocolli should be cooked but still slightly crisp)

Brocolli cooked directly in a pan on a stove tastes better than cooking it in the microwave.
Brocolli does not taste good if it is overcooked – even a “cooked cold brocolli” tastes better than an overcooked brocolli!!


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