Broccoli Thoran is the easiest of all thorans or atleast that’s what I feel. As broccoli cooks in no time, you can make this thoran whenever you need a quick side dish for rice. Broccoli is ridiculously expensive in India, hence it is not a common household vegetable.
- Broccoli Florets – separated from 1 big bunch of Broccoli
- Diced Onions – 1 small or Diced Shallots – 1/4 cup
- Dried Red Chillies – 3 or 4
- Curry Leaves – a small sprig
- Finely Minced Garlic – 1 tbsp
- Oil – 2 tbsp
- Mustard Seeds – 1/4 tsp
- Grated Coconut – 1/2 cup
- Turmeric Powder – 1/4 tsp
- Red Chilly Powder – 1/4 tsp
- Cumin Powder- 1/4 tsp
- Salt – to taste
- Soak the broccoli in water for 5-10 minutes. Wash and drain well. Separate the florets from the stem.
- If you are using the stems, peel the outer thick layer and dice the inner soft flesh along with the florets. You can dice the florets and stem using a food processor or pulse it in a mixie.
- Heat oil in a non stick pan and splutter mustard seeds.
- Saute onions/shallots, dried red chillies and curry leaves until the onions turn translucent.
- Add 1 tbsp of finely minced garlic and stir fry for a minute.
- Reduce heat and add 1/4 tsp turmeric powder, 1/4 tsp red chilly powder and 1/4 tsp cumin powder.
- Add the diced broccoli along with the grated coconut and salt to taste.
- Cover and cook the broccoli on medium-low heat for around 5 minutes stirring occasionally.
- Open lid and stir fry for a minute or two until the thoran is dry.
- If you dice the broccoli into very small pieces, it will cook in around 5 minutes.
- If you are using bigger pieces of broccoli, increase the cooking time accordingly.