Broccoli, Beansprouts and Parsley Stir-fry

Cut the Broccoli into florets, give it a run through in a sieve in the running water and set it aside.

Wash Beansprouts drain and keep it aside

Clean Parsley and chop it finely and keep it aside

Take a wok dry Roast Red skinned peanuts and keep it aside, Once it is cool remove the skins or which I always do is use Dry Roasted salted peanuts which is readily available in the supermarkets.

Dry Roast sesame and poppy seeds and keep it aside and allow it cool

Once all the three ingredients are cool, Dry grind it with tbsp of Dessicated coconut and keep it aside, until futher needed

Take a Big wok, heat oil, once it is hot add mustard seeds and curry leaves, as it splutters add the veggies (Broccoli, Parsley and Beansprouts) and sprinkle water, now and then until they are well cooked, by closing a lid to the wok, careful with water, if it becomes too much you will see lot of water underneath the veggies, if you happen to have too much water, in the end just pull the vegetables around the wok and give a nice wide gap in the middle so the water settles down in the bottom, do not close the lid and allow the water to evaporate or just take the water and add it to your Rasam or Sambhar or if making chapatis add this water to it, do not throw it away or you will loose lot of nutrients, so be careful with water sprinkling and allow the veggies to cook in a low flame, with sprinkling water now and then to avoide the burning of the veggies!!, hope you understood what I was trying to explaining with so many words!! forgive me!!

Once all the vegetables are well cooked , and there is no water!!, add the chilli powder, salt and the Ground Powder, mix well and allow it cook further 5 minutes by closing a lid.