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Broccoli with Potatoes |
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serves 4
Here is a simple dish I made with seasonings from both India and Trinidad. I bought a large 1 1/2 lbs head of broccoli and was left with 3/4 lbs florets. About 6 cups. Amchar masala may be bought from a West India grocer or you can make your own.
6 Cups Broccoli florets
Salt
1 Potatoe, 8oz boiled drained and cooled. Peeled and diced chunky.
3 Tbs oil
generous pinch of Asafetida
1/2 tsp Brown or yellow mustard seeds. Whole
1 fresh hot green chili, with the tip cut off
10 fresh curry leaves or fresh basil leaves
1 tsp Amchar masala
Amchar Masala:
1/4 Cup Whole Coriander Seeds
1 Tbs Whole Cumin seeds
2 tsp Whole black peppercorns
1 tsp Whole Fennel seeds
1 tsp Whole Brown Mustard seeds
1 tsp Whole Fenegreek seeds
1. Put all spices in a dry frying pan and cook until they begin to pop, about 2-3 min and spices turn darker.
2. Let cool and grind up as finely as possible. Store in a air tight jar.
Makes 8 TBS
Instructions for Broccoli and Potatoes:
1. In a pan of boiling salted water (4 qts and 2 tbs salt) put broccoli in and let the water come to a boil again.
2. Boil uncoverd 2 to 3 min or until broccoli is just tender. Drain. Put aside.
3. In hot oil add Asafetida and a second later mustard seeds. As soon as mustard seeds begin to pop put in green chili and curry leaves.
4. Stir and put in potatoes. Fry for 4 min. or until potatoes are lightly browned.
5. Sprinkle potatoes with 1/2 tsp Salt. Toss to mix.
6. Add Broccoli and Amchar Masala.
7. Turn heat to medium and stir fry 1 to 2 min until broccoli is heated through. Serve.
"World Vegetarian" by Madhur Jaffrey, 1999 ISBN: 0-609-80923-7 |
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