This is one of the most fragrant and flavorful Broccoli recipe that I have ever come across. This recipe is originally from Monisha Bharadwaj's India's Vegetarian Cooking book, but I came across this recipe on Hot from my oven.
This recipe uses a blend of five spices, known as Panch Phoron, which literally means Five Spices or Five Flavors in Bengali. The five spices are fenugreek, nigella seeds, cumin seeds, black mustard seeds and fennel seeds in equal parts.
What you need -
Broccoli - 1 medium
Green Chilies - 1 or 2 (depending on the spiciness of the chilly)
Salt to taste
Oil - 1 tspn
Panch phoron - 1 tbsp
Procedure
First, lightly pound the panch phoron.
Next, heat oil in a pan, add the pounded spices and toss until it sizzles and its aroma spreads thoroughout your kitchen.
Add chilies and give it a stir.Finally add broccoli and salt, mix well and cook till the broccoli are tender but not mushy.
Enjoy while it is hot.
This recipe uses a blend of five spices, known as Panch Phoron, which literally means Five Spices or Five Flavors in Bengali. The five spices are fenugreek, nigella seeds, cumin seeds, black mustard seeds and fennel seeds in equal parts.
What you need -
Broccoli - 1 medium
Green Chilies - 1 or 2 (depending on the spiciness of the chilly)
Salt to taste
Oil - 1 tspn
Panch phoron - 1 tbsp
Procedure
First, lightly pound the panch phoron.
Next, heat oil in a pan, add the pounded spices and toss until it sizzles and its aroma spreads thoroughout your kitchen.
Add chilies and give it a stir.Finally add broccoli and salt, mix well and cook till the broccoli are tender but not mushy.
Enjoy while it is hot.
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