South Indian Style broccoli

southern-indian-broccoli

This is another variation on the traditional way of cooking Ayurvedic vegetables. The addition of onion and sesame seeds is delicious. I often put sesame seeds on my broccoli if I am stir-frying or steaming it Chinese-style. Sesame is very good for you, like all nuts and seeds.  

South Indian style broccoli

2 heads of broccoli, separated into florets
1 tbs coconut oil
½ tsp cumin seeds
½ tsp black mustard seeds
10-20 curry leaves
1 tsp dry urud dhal (available from any Indian grocers)
¼ tsp asafetida
1 tbs onion, finely chopped
1 tbs sesame seeds
pinch of salt

Wash and chop broccoli. Heat the oil and add curry leaves,cumin and mustard seeds. When the mustard seeds pop, add all the ingredients except the broccoli and cook for 1-2 minutes. Then add the broccoli and a little water and steam for 5-6 minutes until it is cooked but still crisp. Add salt to taste at the end. Serve with rice – I quite like red rice, as eaten in Bhutan. Commonly called Camargue rice in health-food shops.

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