Aloo Broccoli

Once in a while. you want to try something different. Steer away from the everyday and jazz things up a little. Change the routine and surprise yourself. Take a detour from the simple foods that you have no recipe for, the ones where you just put a few things together subconsciously. Then there are the times where you just want to clear out the fridge.

Aloo-Gobi (Cauliflower) is a no-brainer for anyone who cooks Indian – any region. I am sure that every one of us has tried a variation of this with broccoli. My first attempt at this, I realised that I (& the family) prefer broccoli that is lightly spiced. For all its similarity in looks to the cauliflower, the broccoli has a more pronounced flavor, chlorophyll will do that to you. IMO, less is more where this pretty vegetable is concerned. My second attempt at Aloo-Broccoli was one based on the upkari-vegetables cooked konkani style with mustard seeds and a sole dry Red chilli-I changed the spices a liitle bit. It worked great and is our most favored way to eat broccoli. When more pressed for time or when trying to add healthy sides in our lunch boxes, I microwave-steam the broccoli florets with salt in a covered plate for about 3 minutes. Toss with a little bit of olive oil to coat. Pack it and feel like a domestic goddess for the rest of the day for giving a side in the lunch boxes, healthy one to boot. I give baby carrots this treatment too.

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Recipe

In a 10″ frying pan, take

2 tbsp of Peanut oil

warmed till the oil forms ripples, add-in quick succession-

Turmeric/tumeric/haldi-a pinch
Red Chilli Flakes – to taste, I prefer to be generous here
2 Medium potatoes, cubed

Stir to coat, cover and lower heat to medium low to cook till the potatoes are halfway cooked, about 4-5 minutes. Shake the covered pan in between to make sure they don’t stick. As soon as the potatoes are halfway cooked, add

1 cup of broccoli florets, trimmed
Black Pepper, ground, to taste
Salt, to taste

Normally, I mention salt to taste and leave it at that. But here, I would like to specify that when working with minimal flavors such as in this case, take care not to under-salt it. It also goes along without saying that you shouldn’t over-salt it. Stir gently to mix, cover and cook for another 2-3 minutes till the broccoli softens just enough. Serve with rotis or as a side with rice and Bendi/dal/curry.