Capsicum and Broccoli Curry

Capsicum and Broccoli curry is a rich and healthy sidedish for chapathis or pulkhas. We tried this recipe for the first time and it turned out so so yummy , that I felt it like a restaurant bought dish. You should definitely give it a try to witness it yourself.

I had been wanting to get rid of my non-stick pan seeing the health hazards of its usage. Last week, I found a cast iron pan in IKEA and bought it too. Though its toooo heavy , I love it. My mom used to have such heavy kadais and all her vegetable dry roasts, especially vazhakkai fry will have such a crispy yummy taste. Its because the iron pans retain the heat for longer time. Now owning an iron pan gives me the hope of trying such recipes. Happy to introduce my iron pan in this post.

‘B’ is for Broccoli and for blissful health. Broccoli is one of the healthiest foods on earth. It has a lot of health benefits including lowering cancer risk, improving bone health, and helping fight skin damage. Broccoli is an excellent source of vitamin K, vitamin C, chromium andfolate. It is a very good source of dietary fiber, pantothenic acid, vitamin B6, vitamin E, manganese,phosphorus, choline, vitamin B1, vitamin A (in the form of carotenoids), potassium and copper. 

Capsicum is also an equally healthy vegetable. The health benefits of capsicum include relief from stomach issues, back pain, muscle spasms, headaches, cancer, skin aging, peptic ulcers, menopausal problems, lower risk of cardiovascular diseases, and diabetes. It has anti-inflammatory and analgesic properties, and may also provide relief from pain related to arthritis. It has high amounts of vitamin C and vitamin A.

Source: www.organicfacts.net

 

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Lets get onto the recipe of Capsicum and Broccoli curry.

Recipe Cuisine: Indian | Recipe Category: Side dish
Prep Time: 10 mins | Cook time: 25 mins | Total time: 35 mins | Serves: 4

Ingredients for Capsicum and Broccoli curry :

• Onion – 2, cut into rings
• Tomato – 2, ground to a paste
• Ginger garlic paste – 1 tbsp
• Capsicum – 250 grams, chopped
• Broccoli – 250 grams finely chopped
• salt – as per taste
• turmeric powder – 1 tsp
• Red chilly powder – 1 tbsp
• Garam masala powder – 1 tsp
• Coriander leaves – to garnish
• Sesame oil – 4 tsp
  

  To grind:

• Coconut – 1/4 cup
• Cashews – 10
• Sesame seeds – 2 tsp
• Cinnamon – 1 inch piece
• Cloves – 2

Procedure:

1. Heat sesame oil in a cast iron pan.  Add chopped onions with required salt .

2. Add turmeric powder and saute till the onions become soft.
3. Add ginger garlic paste and saute till the raw smell leaves completely.

4. Stir in tomato paste and fry till the oil oozes out.

5. Add the spice powders and give a quick stir.

6. Add the veggies and give a quick mix.

7. Grind the ingredients listed under ‘To grind’ and add it along with a cup of water to make a gray.

8. Simmer it for sometime till it reaches the desired consistency. Add chopped coriander leaves to garnish.

Most important point is that “The veggies should not get fully cooked. It should retain the crunchiness of the capsicum. It will also help to retain the nutritional value.”

The richness of cashew coconut paste and the crunchiness of the capsicum give this dish a GREAT taste.