Broccoli with besan (chickpea flour)



I love Broccoli and am always looking for ways to make it Indian style!  I came across this recipe which combines besan or chickpea flour with broccoli and decided to try it.  The lightly spiced besan coats the broccoli florets and adds a nice texture and flavor to the dish.  Broccoli is full of vitamin C, dietary fiber and anti cancerous properties – a must to be included in our diet.  This tasty and simple dish goes well with bread, chapati and rice.

What you need:

1 medium Broccoli cut into bite sized florets

2 tbsp oil 

1 tsp minced garlic

1-2 green chilies finely chopped

1/2 cup Chickpea flour (besan)

1/8 tsp asfotida (Hing)

1/2 tsp cumin

 1/4 tsp turmeric powder

1/4 tsp cumin powder

1/2 tsp dry mango powder

1/4 tsp garam masala

1/2 tsp coriander powder

1/4 tsp red chili powder

Juice of 1/2 lemon

Salt to taste

How to make:

  1.  Heat 1 tbsp oil in a skillet.  Add asfotida and then the cumin seeds.  Once the cumin seeds start spluttering, add the minced garlic and green chilies.
  2. Add the broccoli florets to the pan along with salt.  Stir fry for 2-3 minutes and then cover and cook.
  3. In a separate bowl, take all the dry ingredients and mix well together along with 1 tbsp oil.
  4. Now evenly spread the mixture over the broccoli in the pan.   Also sprinkle some water and cover the pan and cook for 5 minutes. After 5 minutes stir the broccoli well and add lemon juice to taste.
  5. Serve hot with chapati, paratha or bread.  Enjoy!




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