Ingredients:

• Broccoli – 2 medium-sized flowers
• Green Capsicum – 1, medium-sized
• 250gm – live natural yogurt
• Onion – 1, medium-sized, finely chopped
• Garlic – 2 cloves, finely chopped
• Ginger – 2-inch pieces, finely chopped
• Fenugreek (methi) seeds – 1/2 tsp
• Curry leaves – 15-20
• Dry Red Chillies – 2
• Cumin powder – 1 tsp
• Turmeric powder – 1/2 tsp
• Salt – as per taste
• Sugar – 2 tbsp (optional)
• Oil – 3 tbsp

Method:

1. Cut the broccoli into small florets. Cut capsicum into small square pieces.
2. Put a heavy-bottomed pan on the burner.
3. Add oil to it.
4. When the oil is hot, add methi seeds, curry leaves, onion, garlic, ginger, and dry red chillies.
5. Fry till the onions are golden brown.
6. Add cumin powder and turmeric (haldi) powder and stir well.
7. Add broccoli, put the lid on, and let it cook. (Do not overcook. Otherwise, it will be mushy).
8. Add capsicum and cook till it is done (with the lid on).
9. Take the pan off the burner, and let it cool a little. (This will also ensure that the curd, which will be added later, doesn’t curdle).
10. Add curd, salt and sugar. Give it a good stir.
11. Serve with rice or roti.

Recipe courtesy of Sarita