Broccoli Stir Fry Recipe

     Broccoli Stir Fry is the simplest recipe that I had tried with Broccoli to start with. Though not so much tasty as the Broccoli Bharta, this is a dish loaded with nutrients and can be made easily and quickly, to accompany a roti/phulka or for normal rice and sambar combo.
Without much to talk about the dish, let us head to the recipe directly :P

Prep Time: 10 mins || Cook Time: 25 mins || Serves: 2 || Category: Side-dish for rice/roti

Ingredients:
1. Broccoli - 1 small crown
2. Olive oil - 1 tbsp
3. Onion - 1 small
4. Cumin seeds - 2 tsp
5. Mustard seeds - 1 tsp
6. Urad dal - 2 tsp
7. Turmeric powder - 1 tsp
8. Hing - 2 tsp
9. Salt - as required
10. Pepper powder - 1 tsp
11. Chilli powder - 1 tsp

Method:
1. Cut broccoli into small florets, wash them and then cook them in water, adding a tsp of salt. Cook covered for about 5-7 mins or until the broccoli pieces turn soft. 

2. Once the broccoli is cooked, drain the water completely.

3.  In a pan/kadai, heat some olive oil and splutter the mustard seeds, cumin seeds and fry urad dal. Add roughly chopped onions, turmeric powder, hing and saute for 2 mins until the onions turn translucent. Add pepper powder and chilli powder and saute for 2 more mins.

4. Then add the steamed/cooked broccoli and give a quick stir. Cook covered for 3-5 mins and then switch off the flame.

I had it with the usual rice-sambar combo for lunch..

Broccoli Bharta Recipe

     I am a fan of Baingan Bharta (Brinjal gravy) as a side-dish for roti/phulka etc. Few days back I came across a twist of the recipe with Broccoli in the place of brinjal, in my friend Sreeraksha's blog here . Immediately I bookmarked it to try it some day. 

Had 2 crowns of Broccoli lying in the fridge. I made a stir fry with one and Broccoli Bharta with the other one. Was so happy and satisfied with the dish, as even broccoli could be given a tasty, inviting-to-eat form :P

Now, over to the recipe.........

Prep Time: 5 mins || Cook Time: 30 mins || Serves: 3 || Category: Side-dish for chappathi/roti

Ingredients:

1. Onion - 1 (medium size)

2. Tomato - 1 (medium size)

3. Broccoli - 1 small crown

4. Oil - 2 tbsp

5. Cumin seeds - 2 tsp

6. Ginger garlic paste - 2 tsp

7. Green chili - 1

8. Turmeric powder - 1 tsp

9. Hing - 2 tsp

10. Garam masala - 2tsp

11. Coriander powder - 2 tsp

12. Salt - as required

13. Boiled Rajma - handful (optional)

14. Lemon juice - from 1/2 lemon

15. Coriander leaves - 1 tbsp

Method:

1. Cut broccoli into small florets, wash them and then cook them in water, adding a tsp of salt. Cook covered for about 5-7 mins or until the broccoli pieces turn soft. 

 2. Once the broccoli is cooked, drain the water completely and mash it well using a laddle or a potato masher. (mashed broccoli is not shown here)

3. In the same pan, add oil and fry cumin seeds, ginger garlic paste, green chilli, onion and turmeric powder, hing. Saute till the onions turn translucent. Add chopped tomatoes, garam masala, coriander powder and mix well. Keep covered and cook for about 5-8 mins or until the tomatoes turn mushy.

4. Now add the mashed broccoli and mashed rajma (red kidney bean) and mix well. Add little water for the veggies to blend well and cook covered for 2 mins. Add required amount of salt and stir well. Cook for 2 mins and switch off. After the gravy has slightly cooled down, add some lemon juice and garnish with coriander leaves.

Suggestions:

• Steamed/cooked broccoli can also be run in a food processor/mixie instead of mashing it manually.
• Adding Rajma is optional. I added it as I had a lot of them soaked for some other gravy.
• Garam masala can also be substituted with normal sambar powder.

I enjoyed the warm Broccoli Bharta with soft phulkas for breakfast !!!