Broccoli thoran
- 12 min
- 4 servings
- Side dish
- Vegetarian
Ingredients
For 4 servings. 1 serving = 1 adult; a 6-year-old eats about half.
- Broccoli360 g
- Frozen grated coconut50 g
- Green chillies¾
- Garlic2 cloves
- Turmeric powder¼ tsp
- Mustard seeds½ tsp
- Curry leaves¾ sprig
- Coconut oil3¼ tsp
- Salt½ tsp
You need
- Non-stick frying pan (24–28 cm)
- Mortar and pestle
- Sharp knife and chopping board
- Measuring cups and spoons
Method
- Chop 360 g broccoli very finely, about the size of rice grains. Peel the stalk and chop it too.
- Crush 50 g frozen coconut, 2 cloves garlic and ¼ tsp turmeric in the mortar for about 30 seconds, until the garlic is broken up.
- Heat 3¼ tsp coconut oil in the frying pan on medium-high for 1 minute. Add ½ tsp mustard seeds and hold a lid over the pan until they pop, about 30 seconds.
- Add ¾ sprig curry leaves and stir for 10 seconds. Add the broccoli and ½ tsp salt and stir for 1 minute.
- Cover, turn to medium-low and cook for 4 minutes, until the broccoli is tender but still bright green.
- Add the coconut mix, turn to medium and stir for 2 minutes, until dry and fluffy.
- Spoon out the toddler and kids' portion. Finely chop ¾ green chilli, stir it into the rest and toss for 1 minute.
Tips
- Pulse the florets in the mixer for 2 seconds instead of chopping. Stop before it turns to mush.
Keeping and freezing
- Fridge: keeps 2 days in a lidded box. Cool it within an hour of cooking.
- Freezer: does not freeze well; eat within the fridge time.
Good to know
- Asthma: buy frozen grated coconut without sulphites (220–228).
- Toddlers: take their portion out before adding chilli or pepper.