Considering the health benefits of broccoli, I often try to include broccoli in our lunch menu. Apart from the Broccoli Stir Fry and the Broccoli Paratha that I posted earlier, I make few more dishes with Broccoli. One among them is this broccoli potato roast and it goes very well with Sambhar and Steamed rice. Let us learn to make the simple and healthy stir fry:
Ingredients:Broccoli - 1/2
Potato - 2(Medium Sized)
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Hing/Asafoetida - a generous pinch
Salt - as required
To Temper:
Coconut Oil/Olive Oil - 1 tsp
Mustard Seeds - 1/2 tsp
Urad dal - 1 tsp
Cumin Seeds - 1/2 tsp
Curry leaves - few
Method:
1. Clean the broccoli and remove the florets from the stem. Keep the florets immersed in boiling water for 5 to 7 mins and then drain the water completely. Roughly chop the florets and keep it aside. Similarly, peel the skin of the potato and cube it into fine pieces. In a pan, temper it with the items under 'To temper' and add the chopped potato along with the turmeric powder.
2. Mix it all together and sprinkle the asafoetida/hing. Cover and cook the potato in medium flame until 3/4th of it is done. (stir it in-between)
3. When the potato is almost done add the chopped broccoli, chilli powder and required salt. Mix it all together and cook it for another 5 to 7 mins or until the raw smell of the masala leaves.
- If preferred, you can add chopped onion and crushed garlic cloves too after the tempering is done.
- You can also add 1/2 tsp of Sambhar powder for better flavour. Adjust the chilli powder accordingly.
- Chop the potato thinly or finely, so that it gets cooked in oil without adding water.
- Make sure not to overcook the broccoli. It should be crunchy.
Happy's Cook - Divya
Potato and broccoli sounds good... I shall try the combo soon
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