broccoli with chick pea flour

Broccoli with Lentil Flour

You may use fresh or frozen broccoi florets.

Pointer 1: Do not overcook broccoli. Blanch for 8 mins. before adding to the hot oil in wok.


  • 2 cups broccoli florets
  • Oil – 2 Tbsp, divided
  • Cumin Seeds – 1/2 tsp
  • Asafeotida – 1/2 tsp
  • 4 cloves Garlic – 1 Tbsp, finely chopped
  • 2 Green Chilies – to taste, finely chopped
  • 1/2 cup - Lentil flour
  • 1/4 tsp Turmeric Powder
  • 1/4 tspCumin Powder
  • 1/2 tsp. tamarind extract
  • 1/4 tsp Garam Masala
  • 1/2 tsp Coriander Powder
  • Red Chili Powder
  • Salt – to taste

Blanch florets and set aside. Mix in a dry container, all the spices and set aside. Take a wok^. Add a Tbsp. of oil. Add cumin seeds, let it brown, then throw in the chopped garlic. After 1 minute, add the blanced florets. Sprinkle some salt. After an additional 5 mins. Add the mixed spices by spreading them on top of the broccoli. Cover and let them cook for 3 minutes. if the spices appear too dry, sprinkle some water, cover. Remove lid after another minute or so.

Goes well with Indian breads and a side of dhal.

^ Please contact me for any of these ingredients or utensils.

Vidya Swamy's Kitchen © 2009  |  Copyright & Privacy policy | About