Broccoli with Chickpea Flour (Besan) is wonderful combination . Saute broccoli florets coated with besan and spice mix make an excellent, easy to prepare curry.It provides great flavor and texture. Its a perfect way to get health benefits of broccoli.
Ingredients:
Broccoli – 1 big, cut into bite sized florets (washed and dried)
Oil – 2 Tbsp, divided
Cumin Seeds – 1/2 tsp
Asafotida – 1/8 tsp
Garlic – 1 tbsp, finely chopped
Green Chilies – to taste, finely chopped
Salt – to taste
Chickpea Flour (Besan) – 1/2 cup
Turmeric Powder – 1/4 tsp
Cumin Powder – 1/4 tsp
Dry Mango Powder – 1/2 tsp
Garam Masala/Kitchen King Masala – 1/4 tsp
Coriander Powder – 1/2 tsp
Red Chili Powder – 1/4 tsp or to taste
Lime or Lemon Juice – to taste for garnishing
Method:
Heat 1 Tbsp oil in a skillet on medium heat. Add cumin Seeds and allow them to sizzle. Then add asafoetida, garlic and green chilies. Stir for 15 seconds.
When goes raw smell then add broccoli and mix well. Cover and cook for 2-3 minutes. Lightly salt the broccoli and continue to cook covered for another 2-3 minutes.
In a separate bowl, combine chickpea flour, turmeric powder, cumin powder, dry mango powder, garam masala, Salt, coriander powder and red chili powder,1 tbsp. oil and incorporate it well into the besan.
Uncover the broccoli and sprinkle the chickpea flour mixture evenly over all of the florets. DO NOT mix it, cover and cook for 5 minutes.
Uncover the broccoli and sprinkle a little water (just enough to moisten the chickpea flour lightly). Mix, cover and cook for another 3 minutes.
Garnish with Lime/Lemon Juice and serve hot with chapati or rice and daal.
Ingredients:
Broccoli – 1 big, cut into bite sized florets (washed and dried)
Oil – 2 Tbsp, divided
Cumin Seeds – 1/2 tsp
Asafotida – 1/8 tsp
Garlic – 1 tbsp, finely chopped
Green Chilies – to taste, finely chopped
Salt – to taste
Chickpea Flour (Besan) – 1/2 cup
Turmeric Powder – 1/4 tsp
Cumin Powder – 1/4 tsp
Dry Mango Powder – 1/2 tsp
Garam Masala/Kitchen King Masala – 1/4 tsp
Coriander Powder – 1/2 tsp
Red Chili Powder – 1/4 tsp or to taste
Lime or Lemon Juice – to taste for garnishing
Method:
Heat 1 Tbsp oil in a skillet on medium heat. Add cumin Seeds and allow them to sizzle. Then add asafoetida, garlic and green chilies. Stir for 15 seconds.
When goes raw smell then add broccoli and mix well. Cover and cook for 2-3 minutes. Lightly salt the broccoli and continue to cook covered for another 2-3 minutes.
In a separate bowl, combine chickpea flour, turmeric powder, cumin powder, dry mango powder, garam masala, Salt, coriander powder and red chili powder,1 tbsp. oil and incorporate it well into the besan.
Uncover the broccoli and sprinkle the chickpea flour mixture evenly over all of the florets. DO NOT mix it, cover and cook for 5 minutes.
Uncover the broccoli and sprinkle a little water (just enough to moisten the chickpea flour lightly). Mix, cover and cook for another 3 minutes.
Garnish with Lime/Lemon Juice and serve hot with chapati or rice and daal.
Sending this to Indrani's "SPOTLIGHT : Winter Vegetables" event and Umm Mymoonah's "Any One Can Cook: Series 39 " event
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