April has been a very busy month with travelling, shooting and family celebrations. There has been a lot of cooking going on but somehow I was not fully content with the things I made :(. I realized that whenever I plan my cook it doesn’t go as well as my impromptu cooking :).. And this is how I landed with this yummy dish with absolutely no planning ! (very unlike me :P)
Broccoli and sweet corn, both yummy vegetables. Broccoli brings a lovely flavor and aroma to your food AND gives you a good dose of protein as well. I love the natural sweetness corn brings about. This is the first time I used sunflower seeds in this manner and the result was yummy creaminess. This gravy pairs well with rice or chapatis/breads. We devoured it with brown rice and not a grain was left.
2 cups Broccoli florets
3/4 cup frozen corn kernels
1/2 cup sunflower seeds (I used roasted ones)
1 medium Onion – sliced thin
1 Tomato – Boiled and pureed
1 Green chilli
1/2 tsp Ginger Garlic paste
1 clove, 1/2 inch cinnamon
1/2 tsp Turmeric pwd
1/4 tsp Cumin pwd
1/4 tsp Coriander pwd
pinch of nutmeg
2 tbs Sunflower Oil
1 tbs chopped fresh coriander
Salt to taste
1. Boil the sunflower seeds in half cup water for 10-15 minutes to soften them.
2. Soak broccoli florets in boiled salted water to get rid of any dirt.
3. Puree the boiled tomato with green chilli and keep aside. Grind the sunflower seeds after step 1 into a paste.
4. Steam / boil broccoli and corn (Optional). Helps to reduce the cooking time.
5. Take a pan and saute onions in 2 tablespoon oil until they turn transparent. Add clove and cinnamon along with the onion.
6. Add tomato chilli puree and ginger garlic paste. Saute till the raw smell goes.
7. Now mix in the powdered spices turmeric, cumin and coriander and cook for a minute or two.
8. Add the broccoli, corn and 1/2 cup water and bring to a simmer.
9. Add salt to taste.
10. Add sunflower seed paste and mix to coat the veges. Add 1/2-1 cup more water to get the desired consistency. Bring to a simmer before switching off the heat.
11. Sprinkle fresh coriander and a pinch of nutmeg for aroma.
12. Enjoy this flavorsome curry with rice/roti :).