Instructions: REMOVE the stems of the broccoli and cut into flowerets. Reserve in salted lukewarm water for five minutes. Drain and blanch in salted boiling water for two minutes. Drain and refresh in iced water and drain again.

Peel the tender cashewnuts, halve and soak them in water for 10 minutes.

Drain.

Heat oil in a pan and season with mustard seeds. When they splutter, add urad dal. Stir until light golden. Add red chillies and stir until they begin to change colour. Add shallots and saute until translucent and glossy. Add the chopped tomatoes and stir-fry until the oil floats on top.

Dissolve coriander powder and turmeric powder in two tbsp. water and add to the pan. Stir until the moisture evaporates. Add the cashewnuts and stir for a minute. Add curry leaves and broccoli, toss (or stir) for four minutes. Remove from heat, sprinkle pepper powder and adjust the seasoning.

Remove to a flat dish. Garnish with sun dried tomatoes and serve with Malabari paratha or as an accompaniment.

NOTES : (Broccoli With Tomatoes)

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