Name: Broccoli with Ginger and Coconut (Nariyal Hare Phool Gobhi)
Yield: Serves 6
Cuisine: India
Ingredients: 2 tablespoons finely chopped fresh ginger; 2 tablespoons canola oil; 1 cup shredded fresh coconut; or ½ cup shredded dried unsweetened coconut, reconstituted (see Note); 1 teaspoon Sambhar masala; 1½ teaspoons coarse kosher or sea salt; 1 teaspoon cumin seeds; 1 pound broccoli, cut into 1-inch florets

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Mellow-tasting, this curry makes ho-hum broccoli perk up with the presence of the chiles in the Sambhar masala. Serve it with the easy-to-make, onion-flavored Pyaaz murghi for a south-north Indian combo.

Ingredients

2 tablespoons canola oil
1 teaspoon cumin seeds
2 tablespoo

Asia
India
Main course
Stew
Spicy
Vegan
Gluten-free

Method

Heat the oil in a medium-size skillet over medium-high heat. Add the cumin seeds and cook until they sizzle and turn reddish brown, 5 to 10 seconds. Add the ginger and stir-fry until it is golden brown, about 1 minute.
Add the broccoli, salt, and Sambhar masala, and stir-fry to make sure the spice blend coats the florets, about 1 minute. Pour in

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Ingredients

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