It is well known that broccoli has many beneficial properties such as being extremely nutritious with vitamin C and dietary fibre as we as containing anti-carcinogenic properties. Without exception, this is a ‘must eat’ on everyone’s weekly dish list!
In Gujarati broccoli is known as lilu fulawar and is a part of the cauliflower family. I usually purchase fresh, organic and a full head of broccoli which I use not only in Indian cooking but in pastas and rice. One of my favourite broccoli recipes to prepare is: broccoli with potatoes and red peppers. Despite it being a side dish, we eat it on its own with warm rotli’s around here, often neglecting the main course of dinner.
My mum makes a wonderful curry with a mixture of broccoli, cauliflower, potatoes and soyabeans. As children I remember my brother and I would clean our plates when she made this particular curry. While at university I experimented a great deal with my broccoli and came to learn that broccoli is best when it is fresh and green and when it is cooked for a minimum period of time to allow it to become tender while maintaining its crunch.
Now I cut the fresh broccoli into medium florets and dinner is ready in approximately 15 minutes. A quick, healthy and delicious and the perfect dish for satisfying anyone with a craving for a curry in the week. Serve hot with rolti or with yogurt.
Lilu Fulawar Nu Shak (Broccoli Curry)
1 head of broccoli
2 medium potatoes
1 large red pepper
2 medium tomatoes
2 cloves garlic
1 tablespoon olive oil
1 teaspoon mustard seeds
pinch of asafetida
1 teaspoon turmeric
1 teaspoon red chilli powder or to taste
1 teaspoon coriander and cumin powder
salt to taste
- Cube red pepper and potatoes. Wash and soak potatoes in cold water for an hour. Chop broccoli head into medium floret heads, wash and set aside.
- Heat oil in a pan and add mustard seeds and asafetida. Fry until they crackle and become aromatic.
- Add the drained potatoes. Allow them to cook for 10 minutes on high heat until potatoes are soft when pressed gently.
- Add the red pepper and broccoli to the potatoes and gently mix, ensuring the potatoes do not break.
- Add all the spices and salt to taste.
- Mix well and allow cooking for a few minutes.
- Add the tomatoes and garlic to the veg and mix well.
- Simmer at low heat for 15 minutes. Serve with warm buttered rotli’s and yogurt.