I would start this post with my usual weather refrain, but I guess you do not need me to tell you that it is summer, and seriously hot! A tad too hot for me, but our garden seems to be hopping and doing things in this weather. And the veggie of the year, so far, seems to be the broccoli. The next six weeks almost tends to be veggie season, for us with any and everything that one can find.
I would like to keep this somewhat late post simple, because every year we seem to have a veggie of the year at our backyard and this year it has been the wonderful broccoli. To be honest, I had another recipe planned, but had some technical issues with that one. If you are really interested, one of these I shall tell you about the issue here or might share on the fb page, but tonight is about what I cobbled together for my broccoli skeptic mother.
Well, yes, my mother is visiting and this always puts me on high alert cooking! She actually looks around, pokes, fusses and makes no bones about telling me what is what. Broccoli, while plentiful in Indian markets today, seems to be a transplanted crops, somewhat outside mom’s generation and so she has mixed feeling about this green veggie. To win her over I cobbled together a recipe that is an adaptation of the classic Indian Alu Gobi, or Potatoes with Cauliflower. For some source of comfort or spark, this version has two kind of heat, red pepper flakes and black pepper added for good measure.
A simple and spicy medley of broccoli, potatoes and double peppers.
- 2 tablespoons olive or other oil
- 1 teaspoon cumin seeds
- 1 medium sized red onion, finely diced
- 2 pods minced garlic
- 1 tablespoon minced or grated fresh ginger
- 1 medium sized potato, peeled and quartered (preferably something like a russet)
- 2 tomatoes, diced
- 1/2 teaspoon turmeric
- Salt to taste
- 1/2 teaspoon freshly ground coriander seeds
- 2 cups of tender broccoli florets (about 1 pound)
- 1/2 cup green peas, fresh or frozen
- 3/4 teaspoon red pepper flakes
- 1/2 teaspoon (several grinds) fresh black pepper
- 1 tablespoon butter (optional)
- Add the oil on a large wok or skillet and heat for a minute on medium low heat.
- Add the cumin and wait until the cumin sizzles, add in the red onion and the garlic and cook for 3 to 4 minutes, until the mixture is soft and wilted and the onion is beginning to curl and turn gently golden at the edges.
- Add in the ginger and cook stirring briskly for a couple of minutes.
- Add in the potatoes, tomatoes, turmeric and salt. Cook this covering with a lid for 3 minutes. Remove the cover, the mixture should be steamy and moist and the potatoes should be fairly soft.
- Cook on high heat for 2 minutes.
- Add in the coriander seeds, broccoli and the green peas and cook stirring briskly for 4 to 6 minutes, until the potatoes are very soft and the broccoli is fork tender.
- Add in the red pepper flakes and the black pepper flakes and add in the butter if using. Give the mixture a good stir and then serve immediately or at room temperature.