Spinach and broccoli make a very good pair. I make this stir-fry very often with rice/roti and dal combo.
Broccoli Florets : 5-6
Dry Red chilli : 1(break into 2)
Panch Phoron : 1 tblsp.(a mixture of cumin seeds, black cumin seed, fenugreek seed, mustard seed and fennel seed-mix 1/4 tsp. each)
Onion : 1(medium)
Green chilli : 1(finely chopped)
Garlic : 2 cloves(medium)
Turmeric powder : 1 tsp.
Salt to taste
Oil : 2 tblsp.
Ingredients :
Spinach : 2-3 bunchBroccoli Florets : 5-6
Dry Red chilli : 1(break into 2)
Panch Phoron : 1 tblsp.(a mixture of cumin seeds, black cumin seed, fenugreek seed, mustard seed and fennel seed-mix 1/4 tsp. each)
Onion : 1(medium)
Green chilli : 1(finely chopped)
Garlic : 2 cloves(medium)
Turmeric powder : 1 tsp.
Salt to taste
Oil : 2 tblsp.
Method :
- Cut each broccoli florets into quarters. Chop spinach roughly.
- Heat 1 tblsp. oil in a pan, add broccoli florets and in low flame let it cook until nearly done. Remove when done.
- In the same pan, pour rest of the oil and heat, add dry red chilli and panch phoron, let the brown a little. Then add sliced onions and saute until lightly brown, add crushed garlic and green chilli, immediately add chopped spinach and turmeric powder.
- Spinach may loose little water, when dries up, add broccoli florets again, season with salt. Mix everything well, saute for another 2-3 minutes.
- Done. Serve hot with roti or rice.
:.