Ingredients:
A bunch of Broccoli
Mustard seeds
Mustard seeds
Vegetable oil(in Kerala they use coconut oil, I was told)
Finely chopped onions
Green chilly
Fresh grated coconut
Salt to taste
Green chilly
Fresh grated coconut
Salt to taste
Preparation:
Wash broccoli, separate into florets and chop finely. Heat 1 tablespoon of oil in a pan and add two teaspoons of mustard seeds(the small reddish-black variety). Close the pan and allow the mustard seeds to sputter for a couple of minutes before adding chopped onion(one medium sized onion). Saute the onions till they are soft. Then add the chopped broccoli into the pan.
Wash broccoli, separate into florets and chop finely. Heat 1 tablespoon of oil in a pan and add two teaspoons of mustard seeds(the small reddish-black variety). Close the pan and allow the mustard seeds to sputter for a couple of minutes before adding chopped onion(one medium sized onion). Saute the onions till they are soft. Then add the chopped broccoli into the pan.
Cover the pan with lid and let broccoli steam cook on low flame for about 5 minutes or till it is soft(but not mushy). Open lid, add salt(half teaspoon or more as per your taste). Slit one green chilly in half(lengthwise), remove seeds and add to the broccoli. Finally add the two tablespoons of grated coconut and stir into the bhaji.
Turn off flame after all the water has evaporated. Serve hot with bread or roti.
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