INGREDIENTS
1 medium crown broccoli
1/2 cup chick pea flour
1/2 teaspoon oil corn or canola ( or your choice)
1 tablespoon oil ( you need for broccoli)
1/2 teaspoon cumin
1/4 teaspoon ajwain seed
1/4 teaspoon turmeric
1/2 teaspoon red chili pepper powder (optional)
1/4 cup coriander leaves wash and cut in small pieces
1/4 cup pomegranates seed for garnish
Salt to taste
METHOD
- Cut broccoli into big pieces and wash them.
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Put a medium size saute pan on low heat and add 1/2 teaspoon oil into the pan. Let the oil get hot, then put ajwain seed,cumin seed, turmeric powder,red chili powder and add flour in put salt to taste then,mix all well and stir,keep and stir so won’t get burn,keep and stir until the mixture get roasted.The color will become light golden and you can small aromas from the spices. Once the mixture is roasted place in bowl and set aside
HERE WE GOING TO MAKE BROCCOLI 2 WAYS
- Put broccoli in a microwave safe dish and mix with 1 tablespoon oil,salt and lemon juice to your taste. Cover the broccoli with paper towels and place in the microwave on Hi for 3 minutes. The broccoli should be soft but not soggy. Place the broccoli in the pan you used to roast chick pea flour. Saute the broccoli until it is crisp.In low heat just for minutes or 2
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Sprinkle the roasted masala chick peas flour all over broccoli and mix well. Add coriander leaves and mix. Garnish with pomegranate seeds and serve.
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If you don’t want use microwave,then take some water in pot enough to cover broccoli,then put salt and lemon juice to your taste,let water boil.Then put broccoli in for 3 minutes trun stove off and drain the broccoli,all water has to out. Then put pan on stove low heat put 1/2 tablespoon oil in put broccoli in and sauté for 2 minutes so it become crunchy. Then sprinkle your masala flour all over and coriander leaves. Mix well. Then garnish with coriander leaves and pomegranate seed and serve .
Note: Vegan, Allergy Friendly, Gluten Free, Dairy Free, Nut Free