Name: Broccoli and Carrots with Roasted Spices and Tomato (Pardesi Hare Phool Gobhi Aur Gajar Ki Subzi)
Yield: Serves 6
Cuisine: India
Ingredients: 1 teaspoon coarse kosher or sea salt; 15 medium-size to large fresh curry leaves; 1 can (14.5 ounces) diced tomatoes; 2 teaspoons Sambhar masala; 1 teaspoon black or yellow mustard seeds; 2 tablespoons canola oil; 1 large carrot, peeled and cut into strips 2 inches long, ½ inch wide, and ¼ inch thick; 1 tablespoon skinned split black lentils (cream-colored in this form, urad dal), picked over for stones; 1 pound broccoli, cut into 1-inch florets

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

There is no translation for “broccoli” because it isn’t an Indian vegetable. So I came up with pardesi (foreign) hare (green) phool (flower) gobhi (cauliflower)! Now, because of trade with countries like the United States, and with Indians traveling more, broccoli has simmered its way into many an Indian curry and stir-fry. This combination provides a simple but incredibly delicious curry. Enjoy it as a side dish with