Once upon a time Broccoli was generally unheard in India. But now it is grown in
This recipe is typically konkani known as "Thalaasan" meaning stir-fried with garlic. Vegetables like gherkins (tendle/tendli), chow-chow ( seemebadanekayi) etc are also prepared in this manner.
A few friends of mine had requested me for this recipe. Hence I am posting this specially for them.
Dry Red chilies
11/2 tsps or to taste
- Wash the Broccolli thoroughly and cut them into bite-size florets.
- Heat oil in a wok/kadai.
- Crush garlic. Add them in the hot oil. When they turn slightly brown, add the red chilies. Stir well.
- Now add the Broccoli florets and keep the flame on high. Keep stirring.
- Add water little at a time and stir again.
- When the florets are half cooked, add salt. If necessary add water. Stir and cook till done.
- Garnish with grated carrots.
Serves : 4
A Chinese variation can be made in the same recipe as follows:
In a bowl, add soya sauce, vinegar, tomato juice/puree and a pinch of sugar. Mix well and add this mixture to the above recipe (when it is almost done).
For information on Broccoli :