Broccoli With Coconut (Broccoli Thoran)

Kerala style Broccoli Thoran makes for a wonderful change of pace from the ubiquitous steamed broccoli. The traditional seasonings of cumin, chile, shallots and coconut typical of Kerala cuisine give broccoli a fabulous boost of flavor. It may be served hot, warm or cool as you wish.

Note: Dessicated (dry, unsweetened) coconut may be used if fresh or frozen is not available.

Ingredients:

2 tsp Oil
1/2 tsp Mustard Seeds
1 Tbsp Urad dal
1 sprig fresh Curry Leaves, cut into a chiffonade
1 lb Broccoli
1/4 tsp Turmeric
1/2 tsp Sea Salt or to taste
2-4 Shallots, chopped (optional)
1/4 - 1/2 tsp Hot Red Chile flakes or cayenne
1 tsp whole Cumin seeds
2 - 3 Tbsp Coconut, fresh or frozen

Method:

Separate the broccoli into big florets, wash well and drain.

Trim the ends of the stems and remove them from florets. If the stems are very long, peel off the tough peels and then chop coarsely; include the leaves. Set aside.

Separate the florets into small pieces and set aside.

Heat the oil in a kadai/wok and add the mustard seeds and dal; when the mustard pops and the dal turns pinkish, add the curry leaves carefully. Stir well and cook for a few seconds.

Stir in the chopped stems, sprinkle with a pinch of salt and the turmeric; cook covered for a few minutes until the vegetables soften.

Stir in the florets with another pinch of salt and cook for about 5 minutes or the veggies are tender-crisp; stir a few times to make sure the veggies cook evenly and do not stick or burn.

While the veggies are cooking, crush the cumin seeds using a mortar and pestle until fragrant and coarsely ground.

Add the shallots if using and pound to mash them a bit; add the coconut, chile flakes, and mix well.

Mix the coconut mixture into the veggies and cook covered for a few more minutes to marry the flavors. Taste for seasonings and adjust the salt.

Serve hot with rice/roti, dal, raita, etc. Enjoy!!