- Broccoli 2 medium sized Crowns cut into small florets
- Onion 1 large(sliced)
- Green chili 2 no.(slit open)
- Ginger Garlic Paste 1tsp
- Curry leaves 1-2 sprigs
- Cilantro/Coriander leaves 2 tbsp(finely chopped)
- Coconut 1/4 cup or less
- Turmeric Powder 1/4 tsp
- Chili Powder 1 tsp
- Coriander Powder 1 and 1/2 tsp
- Salt to taste
- Poppy Seeds 1 and 1/2 tsp
- Cloves 3no.
- Cinnamon 1/2" stick
- Fennel seeds 1/2 tsp
- Oil 1 tbsp or less
- Shahi Jeera/Black cumin seeds 1/4 tsp
- Cumin seeds 1/2 tsp
- First dry roast all the ingredients "Under the heading-To Dry Roast" together for 1-2 minutes in low heat or until it it turns light brown n aroma comes.
- Then allow it cool for a while and grind it to a smooth paste along with coconut n very little water, say a tbsp of water and keep aside.
- Now Heat oil in a pan, add the tempering ingredients and wait till it splutter and add onions, green chili and saute for a minute.
- Then add ginger garlic paste and saute till the raw smell leaves.
- Now add broccoli florets and turmeric powder and stir fry for a minute and add chili powder,coriander powder and saute it for another minute.
- After that add the ground coconut-poppy paste and give a nice stir and cook in medium heat without covering.
- Cook till the raw smell leaves or for about 3-4 minutes, do not over cook broccoli it should remain bit crunchy n green in color.
- Lastly add curry leaves and coriander leaves, mix it and turn off the stove.
- That's it...Flavor rich n tasty Broccoli Coconut Dry Curry ready.
You can also grind the coconut -poppy seeds without roasting, but roasting gives extra flavor n also the poppy seeds gets blended well.
You can turn this dry curry in to kurma by adding tomatoes after sauting onions and also can add some peas n potatoes and cook with enough water to make it as kurma consistency.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#18