Ingredients :
- Broccoli florets 1 bowl
- Finely chopped coriander leaves 1 tablespoon
- Finely chopped curry leaves 1 tablespoon
- Finely chopped garlic 1 tablespoon
- Finely chopped ginger 1 tablespoon
- Finely chopped green chillies 1 tablespoon
- Olive oil 2 tablespoon
- Jeera 1 teaspoon
Dry ingredients :
- Besan 2 tablespoon
- Red chilli powder 1 teaspoon
- Dhania powder 1 teaspoon
- Jeera powder 1 teaspoon
- Garam masala powder 1 teaspoon
- Turmeric powder 1 teaspoon
- Salt to taste
Recipe video :
Procedure :
- In a bowl mix all the dry ingredients and set aside.
- Heat 2 tablespoon of olive oil in a thick bottomed kadai.
- Add jeera and let them splutter.
- Now add garlic, ginger and chilli pieces, chopped curry leaves and saute for a minute.
- Next pour in the broccoli florets and fry for a few minutes.
- Cover the lid and let them get roasted for a few minutes. Take care not to over cook them.
- Once the florets are roasted, add two spoonfuls of besan masala powder and mix well till the florets are coated well.
- Again add another two spoons of powder and mix well.
- Sprinkle a few drops of water so that the florets are well coated and get some moisture.
- Adjust salt.
- Add lemon juice.
- Sprinkle chopped coriander and again cook with a covered led for another three minutes.
- Switch off the heat.
- Garnish with roasted mixed seeds ( optional )
- Serve the roasted heat with tomoto sauce as a snack or starter.
- Or serve it as a side dish with rotis and chapatis.
