Broccoli is an edible green plant in the cabbage family whose large flowering head is eaten as a vegetable. Its like a cauliflower except that the florets are tender and cooks down quickly. I had a small bunch in my fridge and wanted to throw in other veggies to add to the poriyal quantity.
It’s a easy quick preparation and very South Indian 🙂
Broccoli : Small bunch about 200 gms, broken into tiny florets
Potato : 1 large, chopped
Carrot : 1 medium, chopped
Onion : 1 small, chopped
Tomato : 1 medium, chopped
Garlic : 2 large cloves, finely chopped
Sambar powder : 3/4 tsp
Chilli flakes : 3/4 tsp
Salt : to taste
Oil : 1 tbsp
Heat about 350ml water to a pan and bring it to a boil. Add the broccoli florets and after a minute, drain and keep aside.
Heat oil in a pan and add the garlic, let it cook down add the chilli flakes.
To the above add the onion and saute till it turns soft
Now add the tomatoes as well as the sambar powder and the potatoes.
Cover with a lid and let it cook. Add a few tbsp water if needed
Then after 5 minutes add the chopped carrots and cook for further 5-7 minutes
Now add the blanched Broccoli and cook further for 3-5 minutes.
Remove from pan and serve with Dal rice, curd rice or with Chappathi/Roti