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:

1. Cut the tomatoes into 4 pieces and keep aside.
2. Heat 1 tbsp oil in a pan, fry green chillies for a while and keep aside.
3. In the remaining oil, fry tomatoes and broccoli until the water evaporates.
4. Remove and cool.
5. Grind tomatoes, broccoli, green chillies, salt, and cumin seeds in a blender for 3 minutes.
6. Before removing, add garlic flakes and blend. Keep aside.
7. Heat oil in a pan, add 1/2 tsp of mustard seeds, urad dal, and curry leaves, and let them splutter.
8. Pour immediately into the ground broccoli pacchadi.
9. Garnish with coriander leaves. Enjoy with steaming idlis, plain rice, or with chapatis.

Recipe courtesy of pinky