Broccoli-Poriyal

#BroccoliPoriyal : #Broccoli belongs to a family called cruciferous vegetables and the family is scientifically called  Brassicaceae family [ also called Cruciferae ]. Some of the cruciferous vegetables are cabbage, cauliflower, kale, brussels sprouts and similar green leaf vegetables.
#Broccoli is rich in minerals, vitamins, fiber and low in calories.
It is tasteless and flavorless. So it is suitable for stir fry [ poriyal ] along with other vegetables and also it takes less time to cook.

Ingredients :
1 cup	Broccoli chopped
1/4 cup	Carrot chopped
1/4 cup	Green peas
2	Brinjal, chop
1	Onion, chop
1/4 cup	Broccoli stem chopped
2	Green chilly, slit lengthwise
1/2 Tsp	Mustard seed
1 Tsp	Black gram split
1 pinch	Turmeric powder
1/2 Tsp	Salt [Adjust]
1/4 cup	Coconut scrapping
1/2 Tsp	Groundnut oil

Small quantity of coriander leaves to garnish.

Method : 
Soak broccoli florets in salt dissolved water for half an hour to remove impurities and insects.
Then cut into equal sized pieces.
Chop the broccoli stem also into quarter inch pieces.

Heat a kadai on a stove with oil over medium flame.
Crackle mustard seeds after oil starts fuming and then add black gram split.
After black gram turns golden brown color add green chilly and chopped onion.
Saute for a few seconds and then add turmeric powder, broccoli stem, chopped brinjal, carrot and green peas.
Close with a lid and cook for a minute on slow flame.
After a minute remove the lid and stir with a ladle.
Then add chopped broccoli and salt.
Stir well with the ladle and close the kadai with lid.
Allow to cook on slow flame till vegetables become soft.
Check salt and then add coconut.
Stir well on high flame for half a second and transfer into a serving bowl.
Garnish with coriander leaves.

An excellent poriyal to relish with sambar 

or rasam mixed with white rice for lunch.

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