Lilu Fulawar Nu Shak (Broccoli Curry)

It is well known that broccoli has many beneficial properties such as being extremely nutritious with vitamin C and dietary fibre as we as containing anti-carcinogenic properties. Without exception, this is a ‘must eat’ on everyone’s weekly dish list!

In Gujarati broccoli is known as lilu fulawar and is a part of the cauliflower family. I usually purchase fresh, organic and a full head of broccoli which I use not only in Indian cooking but in pastas and rice. One of my favourite broccoli recipes to prepare is: broccoli with potatoes and red peppers. Despite it being a side dish, we eat it on its own with warm rotli’s around here, often neglecting the main course of dinner.

My mum makes a wonderful curry with a mixture of broccoli, cauliflower, potatoes and soyabeans. As children I remember my brother and I would clean our plates when she made this particular curry. While at university I experimented a great deal with my broccoli and came to learn that broccoli is best when it is fresh and green and when it is cooked for a minimum period of time to allow it to become tender while maintaining its crunch.

Now I cut the fresh broccoli into medium florets and dinner is ready in approximately 15 minutes. A quick, healthy and delicious and the perfect dish for satisfying anyone with a craving for a curry in the week. Serve hot with rolti or with yogurt.

Lilu Fulawar Nu Shak (Broccoli Curry)

  • Servings: 1-2 people
  • Difficulty: easy
  • Print

Ingredients
1 head of broccoli
2 medium potatoes
1 large red pepper
2 medium tomatoes
2 cloves garlic
1 tablespoon olive oil
1 teaspoon mustard seeds
pinch of asafetida
1 teaspoon turmeric
1 teaspoon red chilli powder or to taste
1 teaspoon coriander and cumin powder
salt to taste

Method

  1. Cube red pepper and potatoes. Wash and soak potatoes in cold water for an hour. Chop broccoli head into medium floret heads, wash and set aside. 

    Chopped potatoes and red pepper with florets of broccoli
    Chopped potatoes and red pepper with florets of broccoli
  2. Heat oil in a pan and add mustard seeds and asafetida. Fry until they crackle and become aromatic. 

    Mustard seeds and asafetida added to warmed olive oil
    Mustard seeds and asafetida added to warmed olive oil
  3. Add the drained potatoes. Allow them to cook for 10 minutes on high heat until potatoes are soft when pressed gently. 
  4. Add the red pepper and broccoli to the potatoes and gently mix, ensuring the potatoes do not break. 

    Broccoli and red pepper added to tender potatoes
    Broccoli and red pepper added to tender potatoes
  5. Add all the spices and salt to taste. 

    Spices and salt added to vegetables
    Spices and salt added to vegetables
  6. Mix well and allow cooking for a few minutes.

    Mix vegetables well with the spices
    Mix vegetables well with the spices
  7. Add the tomatoes and garlic to the veg and mix well. 

    Chopped tomatoes and garlic added to vegetables
    Chopped tomatoes and garlic added to vegetables
  8. Simmer at low heat for 15 minutes. Serve with warm buttered rotli’s and yogurt.

    Lilu Fulawar Nu Shak (Broccoli Curry)
    Lilu Fulawar Nu Shak (Broccoli Curry)

Best Wishes

Krishna

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