Ingredients: 400 grams Broccoli – cut into florets,1 Red Bell pepper (Capsicum) – thinly sliced,1 Onion – chopped,4 Dry Red Chilli,1 teaspoon Methi Seeds (Fenugreek Seeds),1 tablespoon Coriander (Dhania) Seeds,1 teaspoon Cumin seeds (Jeera),1 tablespoon Whole Black Peppercorns,Tamarind – lemon size,2 cups Fresh coconut – grated,3 cloves Garlic,1 teaspoon Turmeric powder (Haldi),Salt – to taste,Sunflower Oil – for cooking
Time in minutes: 60 Servings: 4 Course: Side Dish Diet: Diabetic Friendly
Instructions: To begin making the Broccoli & Vegetable Coconut Curry Recipe, we will first make the Broccoli Curry Masala. In a small pan; roast the dry red chillies, fenugreek, coriander, cumin and black pepper until you can smell the roasted aromas. Add these to a small blender jar, along with the coconut, tamarind and turmeric powder. Grind the spices adding very little water to make a smooth curry paste. The curry paste is now ready. Keep aside.In the next step; heat a teaspoon of oil in a pan; add the chopped onions, broccoli and red bell peppers and saute for a couple of minutes until the onions are soft and tender. Add the curry paste and saute for a couple of more minutes. Stir in salt and add about 1-1/2 to 2 cups of water. You essentially want a thick gravy for the Broccoli Curry; hence add water accordingly. Give all the ingredients a good stir. Check the salt levels and adjust to suit your taste. Give the mixture a quick boil only when you are ready to serve. Serve the Broccoli & Vegetable Coconut Curry, along with Neer Dosa or Kerala (Lachha) Paratha or even plain steamed rice.