Broccoli cooked in aromatic achari spices, this tangy Achari Broccoli is super delicious and can be paired with either rotis, or hot rice. The distinct flavour of the broccoli when cooked with fresh spices and the hit of the aamchoor gives it a kick that is unmatchable!
I love broccoli. In fact it is no unknown fact that I love all winter veggies. It is heartwarming and soul-satisfying when you eat steaming hot sabzis in winter. Most people, especially kids don’t really want to have Broccoli usually – but try this Achari Broccoli recipe once and am sure they’ll convert too!
So some time ago, I went to Russell market with a good friend of mine, D, and picked up a real nice broccoli – fresh and green, both crisp and tender. And then began the infamous quest on what to what to make with it. I normally mix broccoli in stir fry veggies or bake something with it but this time I wanted to try something totally different and started browsing the many many cooking books that I own. Did I tell you that’s my latest obsession these days? I just cannot have enough of them. I keep thinking I should stop buying them at some point, but then, you know how it is! Anyway, as usual, I digress – looking at the books I decided to make a nice looking Achari Broccoli recipe from Nita Mehta’s Diet Recipes.
It turned out to be so yummy that no one at home could stop eating it, not even the resident fussy-eater. The broccoli’s distinct taste, when combined with the fresh spices like kalonji and saunf gives this often unappreciated vegetable a brilliant kick. Kid-friendly and super easy to make, this delectable dish is sure to shine on your dining table, be it for a proper sit-down meal with your friends or a simple weekday one with family.
I love experimenting with spices in sabzis and dals and this Achari Tinda Wali Dal (Spiced Lentils with Apple Gourd) is often made at home as well. You can try this super delicious authentic Achari Masala if you’re in the mood for freshly ground spices or this Adrak ki sabji too.
If you are like me and also like tweaking recipes, I think it would turn out very good with our good old cauliflower too. So if you don’t have broccoli handy, don’t worry – just try it with gobhi instead!
Achari Broccoli - Broccoli Cooked In Tangy Achari Spices
- 250 gm lauki (the recipe asked for kaddu)
- 150 gm broccoli basically a medium sized cut into florets
- 1 tomato firm chopped (the recipe asked to remove pulp )
- 2 onions large chopped
- 1/4 tsp turmeric
- 1 tsp Dhaniya powder
- to taste salt
- to taste chilli powder
For the Achaari Tempering
- 3/4 tsp seeds nigella (kalonji)
- 1/4 tsp fenugreek seeds (methi dana)
- 3/4 tsp cumin seeds (jeera)
- 3/4 tsp mustard seeds
- 3/4 tsp fennel (saunf)
- 2 chillies red broken
- Boil 1/2 cup of water with 1/2 tsp of salt. Add the Broccoli and cook for about 2-3 minutes till crisp tender. Remove from water and keep aside (my tip : dont throw the water away try to use it, it has a lot of nutrients)
- Collect all the achari ingredients for tempering. Heat the oil in kadhai and add all of them together.
- After a minute, add the onions and cool till light brown.
- Add salt, turmeric, dhaniya powder & chilli powder.
- Stir for a few seconds and add the lauki to it.
- Stir fry for about 2 minutes and add 1/2 cup of water (my tip : use the same water in which u boiled the broccoli there will still be little left and you can use it for making dal, atta - yeah I know, I am a little mad this way in trying to save the nutrients from the veggies.. I think a little something we can do to make sure we are getting good stuff inside our bodies.
- Cover and cook for about 10 minutes till the lauki is cooked but still holds its shape.
- Sprinkle dry mango powder.
- Add the broccoli and tomatoes.
- Mix well and cook for about 3-4 minutes.
- Serve hot with phulkas and dal tadka - a yummy and a very healthy meal.