Ayurvedic rajasic/tamasic ingredients (no garlic, onion or asafoetida).
Spicy Broccoli
I didn't know how a totally un-Indian vegetable would take to Indian spices…
Print
Pin
Add to Collection
Servings: 4
Calories: 128kcal
Equipment
- Large Sautee Pan
Ingredients
- 2 Tbsp Ghee (clarified butter) Or oil of your choosing.
- 1 tsp Cumin Seeds (Jeera)
- 2 tsp Fresh Ginger Grated.
- 1/2 tsp Turmeric Powder (Haldi)
- 1 tsp Red Chili Powder
- 1 tsp Himalayan Salt Or whichever salt you prefer, to taste.
- 4 cups Fresh Raw Broccoli Cleaned & cut into flowerets.
- 1/2 cup water More or less.
- 1/2 tsp Garam Masala Powder
- 1/4 cup Fresh Coriander Leaves (Cilantro) Clean & finely chopped, (optional).
- 1 tbsp Butter optional, for added flavor and fat
Instructions
- Wash and chop the broccoli into small, bite-size pieces. Set aside. Peel and grate the fresh ginger and set aside
- Add the ghee to a large sautee pan and heat on medium heat. Add cumin seeds and cook a few seconds until they begin to sputter, stirring continuously so they don't burn.
- Add the Turmeric powder, Red Chili powder, and salt, stirring continuously to mix well.
- Add the chopped broccoli, mix well to coat with all the spices.
- Add about half a cup of water, turn heat low, cover and cook for about 10 – 15 minutes until the broccoli is soft and tender. Stir occasionally so it doesn't stick to the bottom and burn.
- When the broccoli is done to your liking, add the garam masala and fresh coriander leaves and mix to heat.
Nutrition
Serving: 1c | Calories: 128kcal | Carbohydrates: 7g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 648mg | Potassium: 306mg | Fiber: 3g | Sugar: 2g | Vitamin A: 870IU | Vitamin C: 81mg | Calcium: 47mg | Iron: 1mg
