ALOO-BROCCOLI SABJI

ALOO-BROCCOLI SABJI:

This is an interesting variation which I tried last week. My mom came to stay with us for a week, it was such a delight to have her around as she kept making something new and kept feeding me all the time ensuring that I look healthy, which kinda upset my weighing scale:)…

She is of a staunch south indian diet and hasn’t developed her taste buds to  continental or chinese food, so I had to try some indian variation to finish the broccoli lying in the fridge for some time.

Since Broccoli is like caulifower, I’ve tried Aloo-Broccoli (a la aloo-gobi style) and everybody loved it. This sabzi tastes good with rotis and chappatis.

You’ll need:

Boiled Broccoli Florets: 1 cup

Potatoes: diced and boiled 1 cup

Onions: 1 med sized.

Green chillies: 2-3 nos.(finely chopped)

capsicum: diced 1/4 cup

Garam masala Powder: 3/4 teaspn

Turmeric powder: 1/2 teaspn

Cumin Powder: 1/2 teaspn

Corriander powder: 1/2 teaspn

salt: to taste

sugar: 1/2 teaspn

Oil: 1 tablespn

cumin seeds: 1 teaspn.

Procedure:

In a wok, pour some oil. Add cumin seeds to it. Add onions, chillies and capsicum and saute till onions are transparent in colour. Add some turmeric powder, cumin, corriander powder, garam masala, salt and sugar and let it cook for a minute. If this mixture is too thick add a dash of water to it. Pour boiled broccoli florets, boiled potatoes and mix and let it cook for 2-3 minutes. Garnish with freshly chopped corriander and Broccoli aloo is ready to eat. Bonne apetit.