Broccoli has become a hot favorite at home. Broccoli is very nutritious and has anti cancerous properties apart from purifying the blood as well. Earlier I used to hesitate to buy them as one look at the blackened sick looking head used to repel me. But now-a-days the quality has improved manifold and I get them as good as a green tree top. So I do not hesitate to pick one up every week though they are a bit costly when compared to other veggies. After making some Falafels, I made this kurma with broccoli and peas which came out very well and made a perfect pair with chappathis.
Broccoli Peas Kurma Recipe
Prep time: 5 mins | Cook time: 20 mins | Serves: 4
Cuisine: South Indian | Category: Side dish
Cuisine: South Indian | Category: Side dish
Ingredients:
- Broccoli – 1 head
- Peas, fresh – 1/2 cup
- Onion, large – 1
- Green chilies – 4 to 5
- Mustard seeds – 1/2 tsp
- Cardamom – 1
- Cinnamon – 1 inch stick
- Cloves – 2
- Fennel seeds – 1/2 tsp
- Cumin seeds – 1/2 tsp
- Fresh grated coconut – 1/2 cup
- Coriander leaves – 1 handful
- Ginger – 1/2 inch piece
- Garlic – 3 pods
- Salt – to taste
- Oil – 1 tbsp
Instructions:
- Separate the broccoli into bite sized florets. Pressure cook both broccoli florets and peas together for just 1 whistle. Keep aside. Chop onions and ginger finely.
- Heat a pan with 2 tsp oil. Add cinnamon, cloves, cardamom, fennel seeds and sauté till the fragrance arises. Now add ginger, garlic and 2 tsp of chopped onion, green chilies and sauté for 1-2 minutes.
- Take the pan off fire and immediately add coriander leaves, grated coconut and keep sautéing in the heat of the pan itself. Let it cool. Grind to a thick, smooth paste using little water and keep aside.
- Heat the remaining oil in a pan. Add mustard seeds and once it splutters, add cumin seeds and let it crackle as well. Add the remaining chopped onions and sauté till it becomes pink.
- Add the ground paste and mix well. Add the cooked broccoli florets, peas, salt and about 1/4 cup water or to the consistency you prefer and let it cook over low flame for 4-5 minutes for all masala paste and the aroma to mix with the vegetables.
- Take off fire, garnish with coriander leaves if preferred and serve hot with chappathis or rice as a side dish.
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Notes:
- I wanted to keep the green hue of the vegetables, so I did not add any other vegetable or tomatoes. Do add them if you want it colorful.
- Adjust green chilies according to your spice level.
- Adding onion for grinding the masala is optional but doing so will give the kurma a wonderful flavor and more volume as well.
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