Follow these steps for perfect results
Curry leaves
roughly torn
Turmeric powder
Mustard seeds
Sunflower Oil
for cooking
Salt
to taste
Red Chilli powder
Potato (Aloo)
peeled and cut into wedges
Broccoli
cut into florets
Prepare all ingredients.
Heat oil in a wok or kadai.
Add mustard seeds and allow them to crackle.
Add potato wedges, sprinkle with salt, and stir-fry until cooked through, covering the pan to steam.
Add turmeric powder and red chili powder and saute until the potatoes are coated.
Remove potatoes and set aside.
In the same wok, heat more oil and add broccoli florets.
Sprinkle with salt and stir-fry until broccoli is just cooked through, covering the pan to steam.
Add the roasted potatoes to the broccoli.
Check the seasoning and adjust salt and spices to taste.
Serve hot.
Expert advice for the best results
Don't overcook the broccoli; it should retain some crunch.
Adjust the amount of red chili powder to suit your spice preference.
Everything you need to know before you start
10 mins
Can be prepped in advance.
Serve hot, garnished with a sprig of curry leaves.
Serve as a side dish with rice and dal.
Serve as part of a South Indian thali.
Spicy and warming
Discover the story behind this recipe
Commonly made in South Indian homes as a side dish.
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