Brocolli belongs to the cabbage family and is rich in nutrients like beta carotene and vitamin C. It reduces the risk of cancer, heart disease and also reduces blood pressure.
NOTE: Brocolli retains its nutritive value when cooked crunchy. Brocolli should not be steamed or boiled for more than 3-5 minutes. Overcooking will decrease its nutritional value. Perfectly cooked brocolli has a bright green colour.
Brocolli - 1
Shelled peas - 1/4 cup
Salt - as per taste
Cumin seeds - 1/8 tsp.
Green chillies - 2 (slit)
White pepper powder - 1/4 tsp.
Butter - 2 tsp.
Parsley - for garnishing (optional)
Wash and cut the brocolli to florets.
Heat a pan, melt butter, add the cumin seeds. When it sizzles, add the green chillies, peas, brocolli and salt. Sauté on a high flame for a minute. Sprinkle little water, simmer the stove and cook it covered till crunchy. Add white pepper powder , give a quick sauté, garnish with parsley and serve hot.