- 2 broccoli heads
- ¾ of a teaspoonful of mustard seeds
- ½ of a teaspoonful of cumin seeds
- 1 small purple onion
- A small piece of fresh ginger
- ½ of a teaspoonful of granulated garlic
- ½ of a teaspoonful of ground turmeric
- ¼ of a teaspoonful of paprika
- A pinch of hot paprika
- ½ of a teaspoonful of ground coriander
- ¼ of a teaspoonful of dried ground fennel
- ¼ of a teaspoonful of ground cinnamon
- Grated coconut
- 1 lemon
- Fresh chives
- Ground black pepper
- Extra virgin olive oil
To begin with, wash the broccoli well and cut off the stems, they can be used in other recipes -honestly.
Cut off the florets and finely chop them very well with a nice sharp knife or use a food processor.
Chop up the purple onion, grate the ginger and make sure you have all the spices handy.
Heat a bit of oil in a nice non-stick frying pan and add the mustard seeds and the cumin.
When they start to jump around the frying pan, add the onion with the ginger and a pinch of salt, stirring it well, until the onion goes slightly translucent.
Add all the ground spices, stir a bit and add the broccoli.
Sauté and stir continuously so that all the flavours are absorbed, add two spoonfuls of coconut, salt and pepper and add a little bit of water.
Cover it with a lid and let it cook for five minutes; make sure it doesn’t burn on the bottom.
Continue to sauté until you get the desired texture of the broccoli.
Add salt and pepper as desired, a bit of lemon juice and grated peel and serve with the extra grated coconut and the chopped fresh chives.