Broccoli is not a vegetable that you will see in Indian dishes. The first time I tasted this vegetable was when I moved to Singapore. Though these days, you find it in markets in most Indian metros.

Both my children love broccoli as a vegetable, but unfortunately when my helper cooks using this vegetable, she loves to cook it to death. That totally spoils the vegetable for all of this. So this weekend, when I cooked for us, I decided to make an Indian sabzi which would go well with both rotis and rice.

Ingredients:
3 heads of broccoli, cut into florets
2 onions, chopped roughly
2 tomatoes, roughly chopped
5-6 garlic cloves,
1 inch piece of ginger
1.5 tsps Cumin seeds
1 tsp fennel seeds
½ tsp carom seeds (can omit if not available)
2 tsps coriander seeds
¼ tsp turmeric seeds
1-2 tsps chilli powder
1 -2 tsps Garam Masala Powder
3 tbsps Oil
Salt to taste

Method:
In a pan, warm 2 tbsps oil and then temper with cumin seeds, carom seeds and fennel seeds.
Next add the garlic and ginger and saute them for a few seconds.
Now add the onions and saute till they turn translucent. At this point add the tomatoes and a pinch of salt to help breakdown the water in the tomato and let it cook well.
Once the tomatoes are well cooked, switch off the gas and blend into a smooth paste.
In another pan, heat 1 tbsp oil and when warm add half tsp of cumin seeds and wait for them to pop. When they pop, add the turmeric powder and stir once.
Next add in the washed broccoli and stir for a couple of seconds. Add some salt and cook on a slightly higher heat than normal so that broccoli cooks, but retains it’s crispness.
When the broccoli is almost fully cooked, add in the blended gravy, chilli powder, garam masala powder and adjust for salt.
Let this come to a rolling boil and finish off this dish with some coriander/cilantro garnish.