
Ingredients:
• 7 or 8 florets – Broccoli
• 2 – Tomatoes, ripe
• 3 – Green chillies, slit lengthwise
• 1/2 tsp – Mustard Seeds
• 3/4 tsp – Cumin seeds
• 10 – Curry leaves
• 1/2 tsp – Urad Dal (split black gram)
• Chopped Coriander leaves for garnish
• 2 tbsp – Vegetable oil
• 1 – Garlic
• 3 tbsps – Oil
• Salt
Method:
- Cut the tomatoes into 4 pieces and keep aside.
- Heat 1 tbsp oil in a pan, fry green chillies for a while and keep aside.
- In the remaining oil, fry tomatoes and broccoli until the water evaporates.
- Remove and cool.
- Grind tomatoes, broccoli, green chillies, salt, and cumin seeds in a blender for 3 minutes.
- Before removing, add garlic flakes and blend. Keep aside.
- Heat oil in a pan, add 1/2 tsp of mustard seeds, urad dal, and curry leaves, and let them splutter.
- Pour immediately into the ground broccoli pacchadi.
- Garnish with coriander leaves. Enjoy with steaming idlis, plain rice, or with chapatis.
Recipe courtesy of pinky