By Krati Purwar
January 18, 2025
As the frosty tendrils of winter weave their way through our days, there's a comforting rhythm to be found in the kitchen. And what better way to embrace the season's chill than by embracing the verdant, versatile cruciferous hero: Broccoli.
For Spice Paste 6 garlic cloves 1 tbsp dry coconut ½ cup water ½ tbsp sesame seeds 1 tbsp peanuts ½ tbsp grated ginger
For Bhaji 2 tbsp coriander powder 1 tbsp cooking oil ¼ cup chopped coriander 6 baby eggplants 1 tbsp Kashmiri red chilli 1 tomato, carrot 1 cup flat beans ½ tsp turmeric, cumin powder Salt to taste 1 cup water ½ cup peas
Take a small jar and blend all the ingredients for the spice paste.
Heat oil in a pan and cook the spice paste in it.
Add turmeric, Kashmiri red chilli powder, cumin powder, and coriander powder.
After cooking the spices, add all the chopped and diced vegetables.
Pour water, sprinkle salt, and cover with the lid. Let the ingredients cook until the water starts bubbling.
Once vegetables are soft and cooked, garnish with coriander leaves and serve.