I tried with broccoli stir for lunch, it tasted well with plain rice and curd rice. Generally, I prepare broccoli stir fry without adding tomatoes, but it used to taste bland. Addition of tomato gives more flavor to the stir fry. I almost act as a binding agent to keep the masala intact with the vegetable.
Ingredients:
Broccoli : 11/2 cup
Tomato : 1/2
Sambhar powder: 1/2 tbsp
Oil : 5 tbsp
Seasoning:
Mustard seeds: 1/2 tsp
Urad dal: 1 tsp
Hing : a pinch
Curry leaves: few
Salt: as per taste
Method:
Cut broccoli florets and put them in hot water with salt for 5 minutes. Then rinse them in plain running water to remove the excess salt.
Heat a tbsp of oil in a pan, add mustard seeds wait until it splutters. After it splutters add urad dal, hing and curry leaves.
Cut the tomatoes into small pieces and add to the pan. Now add two more tbsp of oil to the mixture. Once the tomatoes get soft and mushy put the sambhar powder and mix well. Add some more oil and keep stirring for 2 minutes.
Add the washed broccoli and little salt and mix well. Cover the pan with lid and wait for 5 minutes on medium-low flame. Then open the lid, mix again now the broccoli would have oozed out some water. Again mix well and cook open until all the water evaporates. Now the stir fry is ready to serve.
As the broccoli was kept in salt water, it would have taken some salt. So be careful while adding salt.
It can be served with roti or rice.
Thanks -VP