by Pallavi Ahuja
Being born and brought up in a very small town of Northern India, I hardly knew what Broccoli was. As I was growing up and got opportunity to live in major metropolitan cities of India because of my work, I discovered not just the benefits of this wonderful looking vegetable but also it’s amazing taste. This comes from cabbage family and has numerous recipes to enjoy it’s flavor. Today, I am going to tell one such recipe, Kurkuri Besan Broccoli, which you can not just eat as a main course dish but as a tea time snack as well.
- 1 medium sized Broccoli cut into small florets.
- Desi Ghee/Oil – 2 tablespoon
- Besan – 4 tablespoons
- Black Pepper – 1 teaspoon
- Red chilli powder – 1 teaspoon
- Salt to taste
- Coriander powder – 1 tablespoon
- Turmeric powder – 1/2 tablespoon
- Garam Masala – 1 teaspoon
- Garlic – 2 tablespoon finely chopped
- Don’t cut the broccoli florets into very small pieces rather medium sized. Rinse the florets with water and keep them aside to drain the water completely.
- Then take a bowl with besan in it. Add about 1 tablespoon cooking oil, salt to taste, red chilli powder, coriander powder, turmeric. Now mix all ingredients with hands properly, so that there is no lump of besan because of oil. Let the mixture rest for a while.
- Now take a pan or kadai. Heat desi ghee or oil in it. Add chopped garlic. Saute it well and then add broccoli florets. Saute it well again and cover the pan with lid. Let the broccoli cook for about 10 minutes. Keep stirring in between so that it doesn’t stick to the utensil.
- Don’t over cook the broccoli, else it will lose it’s crunch. Now add the besan masala prepared earlier. Just sprinkle the besan over the broccoli florets evenly. Then mix it gently with a spatula. Sprinkle some water over it. Cover the lid and let it cook for 5 minutes more.
- Now you will notice the besan is evenly absorbed by florets and they give feel of pakodas without even deep frying. Serve this Kurkuri Besan Broccoli as a tea time snack or main course dish with chapati or paranthas.