Whenever I make Broccoli Thoran, I finely chop the broccoli florets using a food processor. Even though the thoran tastes yummy, the broccoli sort of becomes unidentifiable. However if you want to see and taste your broccoli with each bite, then it is better to make this simple and healthy Broccoli Mezhkkupurati or Sauteed Borccoli Florets. This recipe can be prepared in less than ten minutes and is a good side dish for rice.
- Broccoli Florets – separated from 2 large broccoli heads
- Thinly Sliced Onions – 1 medium
- Turmeric Powder – 1/4 tsp
- Red Chilly Powder – 1/2 tsp
- Minced Garlic – 2 small cloves
- Curry Leaves – A sprig
- Red Chilly Flakes or Black Pepper Powder – 1/2 tsp (optional)
- Oil – 2 tbsp
- Mustard Seeds – 1/4 tsp
- Salt – to taste
- Wash the broccoli florets thoroughly and drain. Slice each floret into halves or quarters.
- Heat oil in a non stick pan and splutter mustard seeds.
- Saute onions until translucent. Add the minced garlic and curry leaves. Saute for a minute.
- Add turmeric powder and red chilly powder. Saute for a minute.
- Throw in the diced broccoli florets along with salt to taste and saute for a 2-3 minutes.
- Cover and cook on medium heat for another 3-4 minutes until the florets are cooked yet firm.
- If there is water remaining in the pan, open the pan and stir fry on high until all water has evaporated.
- Sprinkle black pepper powder or red chilly flakes for an extra kick.
- If using the stems of broccoli, peel the thick outer layer from the stem and then slice it into thin pieces of 1/4 ” thickness.
- Do not over cook the broccoli or else it will lose its crunchiness.