Broccoli Coconut Dry Curry / Broccoli Coconut Poppy Seeds Dry Curry

For day 2 of Blogging Marathon under the theme, Dry Vegetable Saute, today we going to see Broccoli Coconut Dry Curry. This is another interesting and nice recipe with Broccoli, this dry curry serves as an best accompaniment with both rice and rotis. I simply altered the kurma recipe and made this dry curry. In this way Broccoli tasted so delicious and very aromatic. you can simply roll with chapathis or stuff your bread and pack it as your picnic/travel food. If cooked properly/without moisture this curry stays good for 2 days in room temperature. Now to the recipe...

Ingredients

1. Broccoli    2 medium sized Crowns cut into small florets
2. Onion  1 large(sliced)
3. Green chili   2 no.(slit open)
4. Ginger Garlic Paste    1tsp
5. Curry leaves   1-2 sprigs
6. Cilantro/Coriander leaves   2 tbsp(finely chopped)
7. Coconut    1/4 cup or less
8. Turmeric Powder    1/4 tsp
9. Chili Powder     1 tsp
10. Coriander Powder  1 and 1/2 tsp
11. Salt   to taste

To Dry Roast

1. Poppy Seeds    1 and 1/2 tsp
2. Cloves    3no.
3. Cinnamon    1/2" stick
4. Fennel seeds    1/2 tsp

To Temper

1. Oil   1 tbsp or less
2. Shahi Jeera/Black cumin seeds    1/4 tsp
3. Cumin seeds    1/2 tsp

Method

• First dry roast all the ingredients "Under the heading-To Dry Roast" together for 1-2 minutes in low heat or until it it turns light brown n aroma comes.
• Then allow it cool for a while and grind it to a smooth paste along with coconut n very little water, say a tbsp of water and keep aside.

• Now Heat oil in a pan, add the tempering ingredients and wait till it splutter and add onions, green chili and saute for a minute.
• Then add ginger garlic paste and saute till the raw smell leaves.

• Now add broccoli florets and turmeric powder and stir fry for a minute and add chili powder,coriander powder and saute it for another minute.
• After that add the ground coconut-poppy paste and give a nice stir and cook in medium heat without covering.

• Cook till the raw smell leaves or for about 3-4 minutes, do not over cook broccoli it should remain bit crunchy n green in color.
• Lastly add curry leaves and coriander leaves, mix it and turn off the stove.

• That's it...Flavor rich n tasty Broccoli Coconut Dry Curry ready.

Notes:
You can also grind the coconut -poppy seeds without roasting, but roasting gives extra flavor n also the poppy seeds gets blended well.
You can turn this dry curry in to kurma by adding tomatoes after sauting onions and also can add some peas n potatoes and cook with enough water to make it as kurma consistency.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#18