Broccoli poriyal.For the broccoli poriyal: 1 tablespoon coconut oil 1/2 teaspoon mustard seeds 1/4 ounce bengal gram, rinsed and soaked in water overnight 1/4 ounce urad dal, rinsed and soaked in water overnight pinch asafoetida 1 sprig curry leaves 1/2 ounce peeled and finely chopped ginger 1/2 ounce finely chopped green chilis 1 pound broccoli florets, blanched Salt to taste For the garnish: Shredded coconut, toasted Dried red chili peppers For the broccoli broccoli (brŏk`əlē) [Ital.,=sprouts], variety of cabbage grown for the edible immature flower panicles. It is the same variety (Brassica oleracea botrytis) as the cauliflower and is similarly cultivated. poriyal: In large saute sau·té tr.v. sau·téed, sau·té·ing, sau·tés To fry lightly in fat in a shallow open pan. n. A dish of food so prepared. pan, heat oil over medium heat. Add mustard seeds and saute until aromatic. Stir in the bengal gram, urad dal and asafoetida and cook until lentils are golden brown. Add the curry leaves, ginger and chilis and cook for two more minutes. Stir in the broccoli. Season with salt. To serve: Place a portion of broccoli poriyal on plate. Garnish with shredded shred n. 1. A long irregular strip that is cut or torn off. 2. A small amount; a particle: not a shred of evidence. tr.v. coconut and a dried chili (language) CHILI - D.L. Abt. A language for systems programming, based on ALGOL 60 with extensions for structures and type declarations. ["CHILI, An Algorithmic Language for Systems Programming", CHI-1014, Chi Corp, Sep 1975] pepper. [ILLUSTRATION OMITTED] (serves 4) Kerner Abbazia di Novacella Alto Adige Alto Adige: see Trentino–Alto Adige, Italy. , Italy 2007 |
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