Sarson Broccoli ( Broccoli In Mustard Paste )

Sarson Broccoli ( Broccoli In Mustard Paste ) - Plattershare - Recipes, food stories and food lovers

About 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.
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Recipe Time & More

Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Served AsLunch
Servings - 3


  • 250 gm Broccoli
  • 2 tsp Mustard Seeds big
  • 2 Red Chillies dry
  • 5 cloves Garlic
  • 1 tsp Mustard Oil
  • 2 pieces Dry Mango Powder or tsp amchur dried
  • 1 pinch Turmeric
  • 1-2 tsp Salt or as per taste


  • 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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Sweta Biswal
Sweta Biswal

From authentic recipes from Odisha to low calorie delights, I blog and share it. It is a reflection of my healthy eating and living habits.

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