Achari Broccoli - Broccoli Cooked In Tangy Achari Spices
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!
Ingredients
- 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
Instructions
- 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.
Tried this recipe?Let us know how it was!