Who doesn’t love coriander :), well, when I started writing this I suddenly remembered yes, their might be few people who might not like right ?. One day I met this lady talking to her I found out that she doesn’t like the smell of coriander and than this person he said he doesn’t like coconuts :). I am so obssessed with these two that I felt odd that moment but later on I thought I am being silly, each and every body have their choice of what they like. Anyways I love them both and of course Broccoli.
You will be seeing my Blog skip wednesdays for an other two posts!, I made, I ate but never blogged, and my Blog Hop wednesday friends must be thinking Oh! my that is not at all nice on her part that she isn’t doing anything from our blogs, but actually I am ahead of my schedule, I have already done my next blog hop too.., fingers crossed hope to post it right on time at least the next one 🙂
When Radhika of Tickling palates announced Blog Hop Wednesdays and assigned me to Schmetterling words, I found the name very intrigued me, I was talking to my daughter about the name and said it was so different, that’s when she said to me it means butterfly! mom in German. Wow, I was thinking what a lovely name for a blog after that I noticed that she lives in Germany 🙂 Mmm., that is good thinking right ? well, which never occurs to me.
She has lot of non-vegetarian recipes, and I did not want to do any baking, with lot of festivals I had so many sweets and savories at home, so I haven’t done any baking at all, I wanted to try out something simple with everyday cooking. when the first time I opened her blog, she had this Broccoli Coriander curry, I thought look no further and go for it, as I was going to make Chapatis that day so, this would be perfect. well, I thought why not shuttle through the archives and see if I can find anything else, but Broccoli wouldn’t go away from my mind, I love Broccoli so much and even my family loves it so much, I just decided let me go to the market and buy it, so straight to the market and came home with a big Broccoli flower, she says add any veggies you like, but as I had decided on this veggie I had to think what else can go with it and decided on peas.
I made it again don’t remember which day it was, it was an Ekadasi or Amavasya or some thing I really can’t remember so I did not use onion and garlic, so I omitted them to make this curry,In the end either way it turns out very well.
I did tweak it a little bit, not much you can see the original recipe here
2 to 3 tbsp of oil
2” Cinnamon stick
3 piece Cardamom (I omitted but used 3 piece of cloves)
3 piece Garlic cloves
2 ” Ginger
400 gms Broccoli
250 gms of Peas (frozen)
3 tbsp Coconut milk ( I used fresh coconut and grinded it with the other grinding ingredients)
Salt as required
First of all Clean the Coriander bunch, chop into lovely nice 1/2” pieces, I used the whole with stalk, chopping is necessary so it helps in grinding into a nice paste.
Soak Cashews in warm water so it softens, so is easy to grind.
Cut the broccoli into florets wash them and cook them with the frozen peas with very little water until cooked, be careful if it cooks too much it becomes too mushy, once it is 3/4th done, keep it aside draining the water (keeps this water for future use) Or you can cook the florets in a cooker, in a low flame for 6 to 7 minutes with the lid and weight on it, do not leave it in the cooker for too long it might become too mushy, Once you have switched it off, slowly start lifting the weight on the cooker in intervals of few seconds, the steam starts coming out and within 1 or 2 minutes it completes releases all the steam and you can lift the weight easily then you can open the lid and Lo!, your veggies are ready to be taken out.
Chop the onions, green chillies and garlic, grind them into a fine paste and keep aside
Then Grind coriander, cashews and coconut into a paste and keep aside.
In a large pan heat oil, once it is hot, bring it to a low flame, add cinnamon sticks, cardamom (if using), cloves once they start sizzling add the Onion paste and fry until it starts changing colour and the raw smell disappears now add the Coriander paste and fry for few minutes, do not fry for too long, I love the smell of coriander and I did not want it to disappear.
Now add the cooked Vegetables into it and 2 cups of water and required amount of salt close the lid and cook further for 8 to 10 minutes so the veggies absorb the masala and salt.
Remove the lid if you find it watery you can dissolve a tbsp/tsp of corn flour in little water add to it and cook for another 2 minutes and close the lid and switch it off.
That’s it the curry is ready to be served with chapatis/pulkas/Nan’s etc….
That was a lovely curry we all enjoyed it, thank you very much Ayaesha for this lovely recipe, thanks to Radhika too… 🙂 and very sorry for posting it so late.