Broccoli is an edible green plant in the cabbage family whose large, flowering head is eaten as vegetable. The word “Broccoli” is derived from the Italian plural of broccoli, which means “the flowering crest of a cabbage”. Broccoli is a cool-season flower.
Fresh broccoli heads are bright, compact, textured flower heads with rich flavor and do not go for yellow flowering buds. This is been known for its health benefits – Prevents Cancer, Cholesterol Reduction, Regulates blood pressure, Maintains a healthier nervous system, Good for heart and bone health. Let us move on to the recipe…
- Broccoli – 1 head
- Brussel sprouts – 5 nos
- Onion – 1 no
- Tomato – ½ no
- Chili powder – 1 tsp
- Turmeric powder – ¼ tsp
- Cumin powder – 1 tsp
- Mustard seeds – ¼ tsp
- Split blackgram – ¼ tsp
- Curry leaves – a sprig
- Salt to taste
- Oil – 3 tsp
- Wash and roughly chop the Broccoli and Brussel sprouts in medium pieces.
- Boil water in a kadai, add in these chopped broccoli and Brussel sprouts with ¼ tsp of salt. Cook and cook till the color turns to light green. Drain the water and keep the broccoli and Brussel sprouts aside.
- Peel and chop the onions.
- Heat oil in a kadai, add mustard seeds, split blackgram and curry leaves, wait until they crackle.
- Add in the onions and cook till they turn transparent.
- Add in the tomato and cook till they turn mushy.
- Add in the broccoli and Brussel sprouts followed by all the spice powders and salt.
- Pour in half cup of water, cover and cook.
- Stir once in a while and cook till the veggies get blend well with spice powders.
- Remove from fire.
Serve hot with steamed rice and gravy. Goes out well for lunch.