Broccoli - 1 bunch cut into florets
Fresh peanuts - 1/2 a cup
Sambar powder - 2 tsps
Garlic - 2-3 flakes
Black pepper corn - 1 tsp (powdered)
Urad dal - 1 tsp
Mustard seeds - 1 tsp
Salt as required
Coriander leaves for garnishing.
Hing - a pinch
Take a small bunch of broccoli and break into florets, wash nicely and set aside.
Put the fresh peanuts in a vessel with water and pressure cook for 20 minutes.
Take a kadai and pour little oil and season with mustard seeds,urad dal and a pinch of hing.
Now add the broccoli florets, salt, sambar powder and black pepper powder and mix nicely. Grate the garlic flakes and add and mix nicely to give a lovely flavour.
Do not overcook the broccoli florets but let it retain its crunchiness half cooked.
Add the cooked and boiled fresh peanuts and mix nicely with the florets.
Keep stirring and cooking for 5 minutes and put off the gas.
Remove and garnish with little coriander leaves.
Transfer the broccoli and peanuts curry to a plate and enjoy the tasty and crunchy broccoli and peanuts curry.
You can have it either with chappathi or as a snack or even with some rice.
I always incorporate coriander leaves for garnishing in my recipes since I am a n ardent fan of coriander leaves and besides to give a lovely flavour and touch to the dish.