I loved this dish growing up -- I was one of the few children I knew who always asked for broccoli for dinner! I hope you all enjoy this recipe as much as I.
For 2 large servings, or 3-4 small servings
2-3 cups of broccoli (I generally use around 16oz of frozen broccoli florets)-- if frozen, only partially steam before adding to pan
2-3 tablespoons vegetable oil
1/4 - 1/2 teaspoon mustard seeds
2 garlic cloves -- coursely chopped into large chunks
1/2 yellow onion -- chopped
3 dried red chilis, break them in half as you add them to pan (you can get at an Indian grocery store)
1/2 teaspoon cumin seeds (not ground cumin)
1 teaspoon of uridahl / white dahl (you can get at an Indian grocery store)
3/4 - 1 1/2 teaspoons of salt
Heat oil in a cooking pan (medium heat) and throw in mustard seeds and dried red chilis
Once the mustard seeds start popping, add the cumin and uridahl and cook for a minute or two
Add the garlic and let cook for a minute, but make sure the heat isn't too high that the garlic burns
Add the chopped onion, and saute mixture for 1-2 minutes, until the onion cooks to where it is no longer raw
Add partially steamed broccoli, and saute dish for 5-10 minutes, until cooked to your taste. While sauteing, add salt to taste *NOTE* Be liberal with adding the salt, it is the key ingredient to make all the flavors come out in the dish.
If you are using fresh broccoli, you can cover the pan if you want to help the broccoli to cook.
If you want to the dish to be spicier, you can add hot curry masala powder at the end. You can find this at Indian grocery stores. I like adding more onion and garlic, but that's because I like stronger flavors. Let me know if you make any adjustments that you particularly like.
Serve with rice or any Indian breads.
I made this today as part of an Indian birthday lunch, and it was fabulous. Definitely one I'll make again and again. I'm so glad I found it, and it was a nice surprise to see that you're a fellow knitter.
Posted by: Sonoma | May 31, 2012 at 19:56