Broccoli or calabrese or 'little sprout', also known as green cauliflower in India is a vegetable rich in nutrients, fiber, vitamin C and anti-cancer agents. Do not overcook it, or you will loose many of them. The word 'Pyaza' means with onions and 'do', pronounced as in don’t, means two or double. So, this dish has a twice the normal amount of onions. I tend to use roughly same amount as the broccoli by volume. This is nice vegetable dish to serve as a side dish with a dal or meat. When tomatoes are in season, you can add a couple of wedged tomatoes at the end of cooking and stir them in. Serves 4-6
Ingredients
| • | 250 gm. broccoli flowerets, broken up + stalks sliced into small batons or broccoli spears, cut into 3 inch pieces or with cauliuflower/cabbage stalks. |
| • | 2 large onions, peeled and thinly sliced |
| • | 2-3 tbs. cooking oil (mustard oil tastes better) |
| • | 1 tsp. cumin seeds (you can use mustard seeds/rai or Panch Pooran |
| • | A pinch of asafoetida powder or hing |
| • | 1-2 dry red chillies, broken up a little |
| • | 1/2 inch piece ginger, peeled and finely shredded |
| • | 2 cloves garlic, peeled and chopped/crushed (optional) |
| • | 1 1/2 tsp. coriander powder |
| • | 1/2 tsp. turmeric powder |
| • | 1/4 tsp. chilli powder (adjust to taste) |
| • | 1 1/2 tsp. fennel powder or saunf (optional) |
| • | 1 1/2 tsp. salt (adjust to taste) |
| • | A couple of wedged tomatoe (optional) |
| • | 1/2 tsp. Garam Masala |
| • | 1/2 tsp. dry mango powder or amchoor or 1/2 tbs. Lemon juice |
| • | 1 tsp. mashed up hot lime/chilli pickle |
Instructions
| 1. | Prepare, wash and drain broccoli and keep aside. |
| 2. | Prepare onion, ginger and garlic. |
| 3. | Heat oil in a wok or kadhai. |
| 4. | Add cumin seeds (or mustard seeds or panch-pooran seeds) and asafoetida powder and wait for seeds to splutter. |
| 5. | Add ginger and garlic and fry for 10-15 seconds. |
| 6. | Add onions and fry until just turning golden. |
| 7. | Add broccoli and then all the spices, except garam masala and mango powder. Stir fry for a minute, until vegetables are well coated with spices. Lower heat to low-medium. |
| 8. | Cover and cook until cooked, but not mushy. Broccoli should retain it’s crispness. |
| 9. | Adjust salt/chillies after tasting. |
| 10. | Add garam masala, mango powder/lemon juice and mashed up lime pickle. If it looks watery, raise the heat and quick fry until all water is evaporated. The vegetables look at little shiny, when ready. |
| 11. | Serve hot with Chapatties or |
| 12. | Plain Parathas and a dal/curry of choice. |
Notes
| • | If the vegetables are fresh and the heat is correct, you do not need to add any additional water. Selecting correct heat comes with practice, trial and error. It should be simmering very gently, otherwise vegetables may 'catch'. If you need to add water while cooking, sprinkle 1 tablespoon at a time. This will prevent vegetables from going soggy due to overcooking in your attempt to dry off the excess water. |