Broccoli and red pepper are not traditionally used in Indian cooking, but they take to Indian spices very well. A simple red capsicum curry works wonderfully when you want to cook quick. With a bit more time and a few more ingredients on hand, take a stab at this colorful mixed vegetable recipe.
- Broccoli – 250 grams (or a small head)
- Red bell pepper – 1
- Tomatoes – 2
- Onion – 1 large
- Coriander powder – 1 teaspoon
- Red chili powder – 1/2 teaspoon
- Green chilies – 2
- Turmeric powder – a pinch
- Salt – to taste
- Panch phoron* – 1 teaspoon
- Oil – 2 teaspoons
*Panch phoron is a mix of five whole spices (fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, fennel seeds), typically used in Bengali cuisine. If you don’t have panch phoron on hand, use a combination of the ingredients in the list that you do have.
How To Make Broccoli and Red Pepper with Indian Spices:
Chop the onion into large cubes.
Cut red bell pepper and tomatoes into similar-sized pieces.
Break broccoli into bite-sized florets.
Heat oil in a wide non-stick pan. When hot, add panch phoron and let it splutter. When the seeds in panch phoron change color, add chopped onions.
Saute the onions on medium-high heat, stirring occasionally to avoid burning. When the onions turn translucent, add the dry spice powders: turmeric powder, coriander powder, red chili powder.
Continue to cook the onions and spices for another couple of minutes, stirring regularly.
Add chopped tomatoes and broccoli florets, with salt. Cook on medium heat for 4-5mins covered, so that the broccoli cooks in the tomato juice and soaks in the spices. Uncover and turn once.
Add chopped red peppers. Adjust salt. Cook uncovered on medium-high heat, stirring regularly, till the vegetables are cooked to your liking. I cook it till all of the tomato juice has been absorbed, the broccoli is soft to bite and the red pepper retains a bit of crunch.
Broccoli and red pepper with Indian spices – ready to eat.
Serve with chapatis or rice.