Boil water in a saucepan and add a little oil.

Once boiling, turn off the heat, add broccoli florets, and blanch for 60 seconds.

Strain the water and set the broccoli aside.

Heat a nonstick pan with oil.

Add mustard seeds and cumin seeds, allowing them to splutter.

Add curry leaves and chopped onion and saute until onions are translucent and light brown.

Add blanched broccoli, turmeric powder, red chilli powder, and salt.

Toss to combine and season to taste.

Serve hot.