....NO! not with envy!:)
But, with broccoli for an Event. These pictures were mainly inspired by this event started by the wonderful Sunshinemom at her blog Tongueticklers . Unfortunately I didn't manage to post them in time.
But, then I don't want it going waste. Delicious as it was.
It is a very simple recipe, but my favorite way of eating broccoli: when it is still crunchy, stirfried with lots of freshly ground coriander seeds and rape seed oil.
1 broccoli , washed and cut into small florets
1 large red onion, sliced into thick pieces
1 clove garlic, thinly sliced
1/2 inch ginger, peeled and julliened finely
2 small tomatoes, sliced into wedges (I used two from my kitchen garden)
2 tbsp rape seeds oil
1 pinch asafoetida (hing)
2 tbsp corinader seeds, ground
1 tsp cumin
1 tsp turmeric
1/2 tsp chilli powder, or to taste (I used a little lesser for my sonny boy!)
salt to taste
- heat oil on medium heat in a wok or saute pan, add all the spices, stir once - the spices will throw out bubbles and cumin should splutter and add turmeric, garlic and ginger, stir once again shortly and add onion and keep stirring
- soon after the onion starts to turn golden brown add the broccoli and stir again.
- reduce heat, add a few tbsp water and salt and cover for about five minutes
- remove lid and stir, if required one more tbsp of water let cook uncovered stirring in between for another few minutes
- add tomatoes about a couple of minutes before the broccoli is done and has turned soft.
- eat it with some basmati rice, or some daal (lentils) of your liking
- cook broccoli to your desired crunchiness or softness. It can also be blanched before stir frying - thast helps it to turn softer from inside as well than stir frying. The crunchier, the healthier, and the rest depends on your liking.
- before adding the spices in the first step, make sure the oil has turned hot. To test this, add one or two cumin seeds into it, they should immediately turn whitish because of throwing out steam bubbles in the oil and maybe make some noise too, if that is the case don't wait and have everything ready to add the spices to prevent the oil from getting too hot and preventing the spices to burn.
- keep the vegetables ready before adding the spices to the oil. add them as soon as the spices have been stirred once and have spluttred (if that is the case, depending upon the vegetables), to prevent the spices from burning.
But, on the whole it was just wonderful and we had it with arhar (toor) daal, my favorite daal and steaming hot basmati rice for dinner.