Broccoli is one of my favourite green vegetable and often on our menu during winter. This dish is very easy to make and has a lovely punch which is imparted by the 'panch foron' or bengali five spices that I have used. . I cannot imagine our humble 'panch foron' can make such a difference to the flavor of this dish. I have also used some olives as I really like the tang it provides. Apart from that..Should I mention the benefits of Broccoli, its antioxidants properties etc.??
Boil the broccoli florets in a pot of water for 3 minutes, then drain.
Heat olive oil in a large non stick pan, add the panch foron and dried red chillies.
Once they start to color, add the ginger and garlic paste, reduce the heat and saute gently. Add the broccoli, chopped olives, salt, 2 tbsp of water and stir over high heat till the water is evaporated and broccoli is cooked through.
Adjust the seasoning. Sprinkle a pinch of sugar, if you like. Serve as a side dish.
I am sending this recipe to the ongoing event :
Ingredients
- Broccoli - 2, cut into florets
- Olive oil - 2 tbsp
- Panch Foron - 1 tsp
- Dried Red Chilli - 2
- Ginger paste - 1 tsp
- Garlic Paste - 1/2 tsp
- Olives - 3 tbsp
- Salt
- Sugar - a pinch
Boil the broccoli florets in a pot of water for 3 minutes, then drain.
Heat olive oil in a large non stick pan, add the panch foron and dried red chillies.
Once they start to color, add the ginger and garlic paste, reduce the heat and saute gently. Add the broccoli, chopped olives, salt, 2 tbsp of water and stir over high heat till the water is evaporated and broccoli is cooked through.
Adjust the seasoning. Sprinkle a pinch of sugar, if you like. Serve as a side dish.
I am sending this recipe to the ongoing event :
Spotlight :Indian Spice Tray - Panch Phoron
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