Sarson Broccoli ( Broccoli In Mustard Paste )
Mustard paste is the most widely used ingredient (or sauce) across Odia cuisine. It can be used to flavor anything from stir fries, curries and even a few varieties of relish. Almost every indigenous vegetable barring a few can be cooked with a flavoring of mustard paste, garlic, green/red chili and some mustard oil. The best thing about such preparations, which employ low heat, is that it retains the original flavor/nutrients of the main ingredient. Plus they require less oil for cooking. Here I have prepared broccoli using mustard paste . Broccoli is high on fiber but has some inherent bitterness which can get enhanced by the addition of mustard paste. I added a bit of tang to balance out the flavors.
- 250 gm broccoli
- 2 tsp big mustard seeds
- 2 dry red chili
- 5 garlic cloves
- 1 tsp mustard oil
- 2 dried amchur pieces or 1/3 tsp amchur
- 2 pinch turmeric
- Cut the broccoli into medium sized florets. Blanch and keep aside.
- Make a fine paste out of the mustard seeds, garlic and red chili. Dilute with 1/2 cup water and let it stand for 10 mins.
- Slowly drain off the water into another cup while retaining the solids at the bottom. Throw away these solids which can sometimes lead to a bitterness in the curry.
- Soak the amchur pieces in 3-4 tbsp of hot water for 10-15 min.
- Take the blanched broccoli, mustard water, soaked amchur, turmeric, salt and 1 tsp of mustard oil in a thick bottomed casserole (small size). Mix everything together before putting it on a low flame.
- Let it cook for 10-12 mins or till the broccoli is done. There should not be any excess water in the casserole.
- Remove from flame.
- Drizzle with raw mustard oil just before serving at room temperature. Goes best with a simple meal of dal, rice and a salad.
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Well explained 🙂