Ingredients:

• 1 head tender Broccoli
• 3 carrots, sliced obliquely into oval-shaped pieces
• 1 sprig Spring onions with greens, finely chopped
• 1 sprig Mint leaves, finely chopped
• 4-5 tender Lemon grass stems, finely chopped
• For topping:
• 1 tbsp plain or Wheat flour
• 1 tbsp Butter
• 1 cup Milk
• 2 green chillies, chopped very finely
• 1/2-inch-piece ginger, peeled and chopped finely
• 1 flake garlic, crushed
• 4-5

Method:

1. Chop broccoli florets so that they form bite-sized pieces.
2. Put both broccoli and carrot in boiling water. Cover and simmer for 2 minutes.
3. Drain and pour ice-cold water over it.
4. Drain again and spread out on a kitchen towel.
5. Dab out excess moisture and transfer to a serving bowl. Dissolve milk and flour to make a smooth paste and keep aside.
6. Warm butter in a heavy or non-stick pan.
7. Add garlic, ginger and chillies and stir.
8. Add milk/flour paste and stir till mixture starts to boil.
9. Add salt, pepper and stir and simmer for 3-4 minutes, stirring frequently.
10. Mixture should be a little thick but of pouring consistency.
11. Take off fire and cool a little till warm.
12. Stir in chopped basil. Serve.
13. To Serve:
14. Place one helping of vegetables in an individual bowl.
15. Pour 2 tbsp of topping while still warm.
16. Serve, garnished which grated cheese and chopped coriander.

Recipe courtesy of Saroj Kering