Broccoli kurma for chapathi
Broccoli kurma for chapathi
Servings: 3 Servings
Pin Recipe
Ingredients
To Saute and Grind
- 1/2 inch cinnamon
- 2 no cloves
- 1 no cardamom
- 1 tsp fennel seeds
- 1 large onion - roughly chopepd
- 2 long green chilli - broken
- 3 cloves garlic
- 1 inch ginger
- 1 medium tomato - roughly chopped
- 1/2 handful mint leaves
- 1/2 handful coriander leaves
For Kurma
- 1/2 tsp cumin seeds
- 1 no bay leaf
- 1/2 tsp turmeric powder
- 1 tsp chilli powder
- 1.5 tsp coriander powder
- 1/8 tsp cumin powder
- 1/2 tsp pepper powder
- salt to taste
- 1 medium onion - finely chopped
- 1 medium sized brocolli - seperated as florets
- 1 tbsp chopped coriander leaves
Instructions
To Saute and Grind:
- Heat oil, Put in Cinnamon, cardamom, cloves, fennel seeds. Saute until aroma arises.
- Add onions, green chillies and saute till onions turn pink
- Throw in Garlic and Ginger as well. Fry again. To this, put in roughly chopped tomatoes and fry again for a minute.
- Half a handful of mint leaves and half a handful of coriander leaves go in.
- Fry till the leaves gets shrunken.Switch off and add the coconut pieces. mix well. Cool and grind to a smooth paste.
For Kurma:
- Heat oil, add cumin seeds, Bay leaf and all the powders required: Turmeric, chilli powder, coriander powder, cumin powder and pepper powder in the oil.
- Add chopped onions. Mix well and fry till it turns brown.Put in ground masala and mix well.
- Now goes, broccoli florets, salt and water. Mix well and pressure cook for 3-4 whistles. Sprinkle finely chopped coriander leaves and serve hot with chapathis