Broccoli stir fry with carrot beans and olive topped with roasted sesame seeds. A delicious and easy to make mixed vegetable dry curry. This stir fry also includes Bengal gram or chana dal with capsicum, tomato, chilli and spices. So its a very filling dish. Serve it as a side dish with any bread or dal chawal or enjoy it bowlful when you are not in a mood to make elaborate meal. You can also use baby corn, sweet corn, bell peppers or any other vegetable of your choice.
You may like some more broccoli recipes on this blog.
This Monday our 243 #Foodiemonday bloghop theme is Little Chefs suggested by Priya Iyer who blog at The World Through My Eyes. Priya has a wonderful blog. I am sure you will love her delicious and healthy recipes. I have recently bookmarked her Oats dosa and Rainbow rice salad to try. Do visit her space for more mouthwatering recipes.
We have to keep our kids busy in these days. And its very difficult to manage super active kids engage in home for a long time. So Priya suggested why not take our kids in kitchen to help us and make some interesting and healthy dishes with them. Great idea isn’t it? Give them responsibility to dry roast the sesame seeds or wash the vegetables for you. After that chop the vegetables and let them arrange those colorful vegetables on a plate. Use vegetables according to your kid’s choice like red, yellow bell peppers, baby corn, sweet corn etc.
Broccoli – 1
Beans – 100 grams
Carrot – 1
Onion – 1 large, sliced
Capsicum – 1
Tomato – 2 large, chopped
Green chilli – 2 – 3, finely chopped
Garlic paste – 2 teaspoon
Green peas – 1/2 cup
Olive slices – 2 tablespoon
Cilantro or coriander leaves – 2 tablespoon, chopped
Chana dal or Bengal gram – 1/2 cup
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Kashmiri red chilli powder – 1 teaspoon, optional
Black pepper powder – 1/2 teaspoon
Garam masala powder – 1/2 teaspoon
Turmeric powder – 1/4 teaspoon + 1/4 teaspoon
Salt to taste
Sesame seeds – 2 teaspoon, optional
Water – 1 cup + 2 tablespoon
Lemon juice – 1 teaspoon
Oil – 2 tablespoon
1. Pressure cook the chana dal or Bengal gram with salt, 1/4 teaspoon turmeric powder and 1 cup water for 15 minutes. Dal should be soft but not mushy.
2. Dry roast the sesame seeds and keep aside. This step is optional.
3. Rinse the broccoli. Cut into small florets. Dip the florets in hot water for 3-4 minutes. Drain and keep aside.
4. Peel and cut the carrot into thin slices.
5. Cut off the both tips of the beans. Chop into 1 inch pieces.
6. Mix cumin powder, coriander powder, chilli powder, garam masala powder, black pepper powder and turmeric powder with 2 tablespoon water in a bowl .
7. Heat oil in a pan. Add onion slices and chopped green chilli. Fry till onion becomes brown.
8. Add chopped tomatoes and garlic paste. Saute till tomatoes becomes mushy.
9. Add sliced carrot and chopped beans. Saute for 2 minutes.
10. Add chopped broccoli, green peas, sliced capsicum and chopped cilantro or coriander leaves. Saute for 2 minutes again.
11. Now add soaked dry spices and salt. Mix well. Cover and cook on simmer until vegetables become tender. It will take about 15 minutes.
12. Remove the cover. Add the olive slices and mix well. Taste and adjust the seasoning. Remove from heat. Add lemon juice and mix. You can add more lemon juice if you want.
13. Sprinkle dry roasted sesame seeds. This step is optional. You can skip it if you like.
14. Garnish with cilantro or coriander leaves, lemon wedges, olive slices and red or green chilli. Serve hot with roti, paratha, naan, puri, or any bread or dal chawal.
1. Use green chilli less or more according to your taste.
2. You can also use baby corn, red, yellow bell peppers or sweet corn etc.
3. Any lentil or dal can be used instead of chana dal or Bengal gram.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
I would love to hear from you. Please share your thoughts and suggestions in comment.
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