Cauliflower and broccoli with chickpea flour and spices
Indian cuisine · Curries With Bumbi · ♥ 992 likes · 60.4K views · 4 min video
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Read about broccoli in the BrightCulinary Book
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Ingredients
Method
Techniques
- 100 g cauliflower
- 100 g broccoli
- ½ tsp whole cumin seeds
- ¼ tsp freshly crushed black pepper
- 1 tsp grated ginger
- 2 tsp chickpea flour
Heat a pan over medium heat with oil.
Cumin seeds and browning the cauliflower
Add the cauliflower florets, raise to medium and stir until the edges are slightly brown.
Turmeric, ginger and a covered steam
- turmeric powder
Add a little turmeric and the grated ginger; stir a few minutes until the raw ginger smell goes away.
- 2–3 tbsp water
Add 2 to 3 tablespoons water, cover immediately and cook on medium-low a few minutes until the cauliflower starts to become tender.
- salt
- coriander powder
Add the broccoli, salt and a little coriander powder; other spices such as curry powder or cumin powder may be used in small quantity.
Add the chickpea flour, which absorbs the moisture and gives a nutty flavour; cover on low a few minutes, stopping before the broccoli turns mushy so it keeps its crunch and shape.
Why the chickpea flour matters
Finish with freshly ground black pepper; serve as a side with roti, rice or toasted bread.
Fresh black pepper and serving