You may also reply to this thread.
|fshakoor, on 16/6/2016 10:30am|
Hi Mamta and all,
Do you, or anyone else know how we can incorporate vegetables like Broccoli, Brussel Sprouts, Mange Tout, Sugar snap peas, Asparagus, Kale etc. into Indian food? I tend to find they don't lend well to spices, or break up too easily etc. And boiling steaming tastes too bland.
Thank you all
|Mamta, on 16/6/2016 02:37pm|
Broccoli can be cooked like cauliflower, for any dish that you would make with cauliflower.
Brussel Sprouts can be made into various bhaji/spicy stir-fry type of dishes. Also nice shredded and added to Mung dal.
Mange Tout is no different to how our mothers used to cook tender pea pod shells, making a bhaji stir-fry.
I have never had much luck with Kale. I love all leafy vegetables, except thsi one!
Asparagus is good for a quick, spicy stir-fry.
Over cooking is not good for any of these vegetables, they should retain some crispness.
If you type the vegetable name in this sites search window, you will get a few ideas.
|fshakoor, on 17/6/2016 05:12pm|
You may reply to this thread.