Prep Time: 20 minutes

Cook Time: 12 minutes

Servings: 1 Serving

Indians are born with the innate skill to embrace anything foreign and give it the Indian touch.

Broccoli was not easily available in our markets a decade ago. But now they are fairly popular. Here is broccoli in Indian sabji incarnation.

Ingredients

• Broccoli: 1 cup (cut into big florets)
• Cauliflower: 1cup (cut into big florets)
• Rock salt: to taste
• Tomato: ½ cup (chopped)
• Garlic: 3cloves
• Ginger: 2 inches
• Green Chili: 1 no
• Kasoori methi: 1 tbsp

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Method

• Clean and cut or separate broccoli and cauliflower into big florets.
• Broccoli stem tends to be tough so take care to use only the tender portion. Retain the tough portion for making a flavourful soup peapods-and-broccoli-stem-soup
• Steam the broccoli and cauliflower separately until just cooked. Take care not to overcook.
• Grind together tomato, garlic, chili and ginger into a paste.
• Heat a pan and boil the blended mixture with salt.
• Cook until the raw smell is gone and it looks like a thick sauce. Turn off the flame.
• Add the steamed cauliflower and broccoli to the sauce and mix until the vegetables are well coated.
• On a warm tawa place kasoori methi for a couple of minutes until it gets crisp.
• Crush the toasted kasoori methi and sprinkle on the broccoli and cauliflower.

• Serve hot.

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Wellcure Tip:

• Broccoli is extremely delicate so take care not to overcook.
• You can choose to add more tomato to this recipe if you like.
• The recipe can be made exclusively with broccoli too.
• Use oregano or basil in place of kasoori methi to vary the flavour.

Eating Guide:

• Food group: vegetables
• It can be easily consumed during meals, combined with other food groups.
• Lightly cooked/steamed veggies ensure the water content and enzymes are retained, both a must for good digestion and overall nourishment through food!

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