Broccoli is a vegetable which is referred to as the powerhouse of nutrients. It is said to prevent cancer along with a ton of other health benefits. Overall, it is good to include broccoli in your diet once in a week.
My daughter enjoys to have steamed broccoli with some salt and pepper. It makes a great side for burgers or sandwiches. Another broccoli dish that she enjoys is Aloo Broccoli. In this broccoli is stir fried along with potatoes to make a tasty side-dish which goes well with both rice and chapatti. Since potato is a universally favorite vegetable, anything paired up with potato is sure to be a hit.
Broccoli - 1 crown (cut into small florets)
Potatoes - 2 or 3 (chopped)
Turmeric Powder - 1/4 tsp
Red Chili Powder - 1 tsp
Cumin Powder - 1/4 tsp
Asafoetida (Hing) - a Pinch
Salt To Taste
Oil - 1 tbsp
Mustard seeds - 1/4 tsp
Cumin (or Fennel) seeds - 1/2 tsp
Wash the broccoli crown and chop it into small florets. You can use the stem of the broccoli spear also after peeling it.
Peel the potatoes, wash it and chop it into medium cubes roughly the same size as the broccoli florets.
Heat oil in the pan and add mustard seeds. When it begins to sputter, add the fennel seeds.
Add the chopped potatoes along with salt and pinch of turmeric.
Stir fry the potatoes in medium flame till they are half-cooked. You can cover with a lid for some time to cook it faster. Do not add water. I like to use a non stick pan for this in order to reduce the amount of oil.
When the potatoes are partially cooked, add the broccoli florets. Stir fry in medium flame for 5 minutes till the broccoli turns dark green.
Now add the red chili powder, cumin powder and asafoetida. Reduce the heat and cook for another 2-3 minutes.
I haven't added onions or ginger garlic paste to the recipe. If desired, you can add them too.
Serve this tasty Potato Broccoli stir-fry with chapattis or phulkas or white rice.