Broccoli In Minutes

I know that for most non-vegetarians, it's a pain to try to include vegetables in their diet. I've always wondered why God made certain vegetables that are universally considered healthy, so unpalatable at the same time! In my list of unpalatable vegetables, I'd have to include ladies finger (okra), spinach, cabbage, and beans.  Of course, it goes without saying that as a child, I didn't have the right to exercise my personal choices in food-we had to eat whatever our parents thought were healthy and good for us, no complaints and questions entertained! So when I became the queen of my kitchen, the freedom to eat and cook only those vegetables I liked was liberating....As a newly-wed bride, that feeling was short lived though, when I realized that my newly-wed husband loved spinach (horror of horrors!) and disliked potatoes (my favorite!).  But broccoli has never come between us though (whew!). Its one of the (few!) vegetables that, to me, is tasty and healthy too!



I got this particular recipe from fellow foodie blogger Arundati’s Escapades, and have been cooking broccoli this way ever since.  It’s low on effort, keeps the nutrients intact, and still very high on the taste factor! So, without further ado, here’s my favorite way to make broccoli!

May serve 2 to 3

1. 1 large broccoli, florets separated, washed and drained
2. 1 teaspoon dried red chilli flakes
3. 1 to 2 pods of garlic, chopped fine
4. Salt and pepper to taste
5. 1 tablespoon vegetable oil (if its olive oil, all the better)

•  First, semi-cook or blanch the florets by dunking them into a pan of boiling hot water, and simmer for about 2 minutes. Then drain the water and keep aside (an easier way is to just sprinkle water on the florets and microwave them on high power for 2 to 3 minutes).
• Now, in a pan, heat the oil and add the garlic cloves, frying until the familiar mouthwatering garlicky smell wafts out…
• Then add the chilli flakes, the broccoli florets, salt and pepper and mix well to get everything coated nicely.

That’s it. Arundati adds a dash of lemon juice too at the end, which I don’t, but try it that way too and see!