Many years ago when I first saw this broccoli in a supermarket in Missouri, I thought it as a green cauliflower:) and cooked it just like that. But then only I found the smell and taste more dominant and it is certainly a different veggie, which is in need of more care:) Then I would add it in stir fries, pastas or soups only. Then tried making usili with that and it tasted very yummy. In this recipe I have added carrot also, but tastes good alone also.
|Carrot broccoli usili (dal fry). This recipe makes me love broccoli more:)|
Broccoli - 1 lb
carrot - 1 (optional)
oil - 1 tbsp
mustard - 1 tsp
curry leaf - 1 sprig
Thoor dhal (red gram) - 1 cup
dry red chilly - 3
cumin - 1 tsp
sea salt - 1 tsp
turmeric powder - 1/2 tsp
hing - 1/8 tsp
Soak dal for 1 hour and grind without water along with the other items to a fine paste.
Scoop the dal into idly plates and steam cook for 10 minutes.
Let it get cool completely.
Put it in the mixie again and pulse gently for a few times, so that the cooked dal looks loose.
In the mean time wash the broccoli and peel the carrot. cut them into small pieces.
Heat oil in a wok and let mustard splutter.
Then add the curry leaves, chopped broccoli, carrot and stir fry it.
Cook covered along with little salt for 5 minutes.
Then add the prepared dal mixture and stir fry it in high flame for few minutes.
Broccoli usili is ready!
Serve with kara kulambu + rice or rasam + rice.
Tastes good with chapati also.
I like it as snack too:)