This recipe is quick, vegan and tasty/spicy way to make a pan-fried broccoli roast. It can be eaten separately as a finger dish dipped in yogurt or as a dry subzi with chapathi or rice.
- 1 lb Frozen (or fresh) Broccoli
- 2 tbsp Oil
- 3-5 cloves garlic chopped
- 2-3 green chilies (I deseeded them)
- 1/2 tsp Cumin seeds
- 2-3 pinch Hing
- 1 tsp Kashmiri red chili flakes (these are milder than normal)
- 1/2 tsp amchur
- 1/2 tsp coriander powder
- 1/4 tsp cumin powder
- 1/4 tsp turmeric powder
- 1/2 cup Roasted gram (pottukadalai/ bhuna chana)
- 1/2 tsp Salt
-
Microwave broccoli for 5 minutes (or follow instructions for hot water blanching). Let it rest for 1 minute.
-
Chop garlic, green chilies and prep spices. Powder the roasted gram in a coffee blender for a few seconds - you will get a powder. (Some small coarse pieces are ok, you do not have to grind it fine)
-
In a bowl add cooked broccoli, roasted gram powder, salt and toss well. Set aside.
-
Set the pan to medium heat, add 2 tbsp of oil. When the oil gets hot, add cumin seeds, garlic, and green chilis and cook it for about 30 seconds.
-
Add all the spices and roast well for another 30 seconds. Continuously stir the spices, do not let them burn.
-
Add the roasted gram coated broccoli to the pan and mix well with the spices. Set the heat to medium-low, press down the broccoli with the flat edge of the spatula to the pan and let it sit undisturbed for 2 minutes.
-
Flip the broccoli pieces over so that the crispy side now faces up. Now let the other side crisp up for 2 minutes.
-
When the dish looks beautifully brown and well done, then transfer the dish to a serving container.