Broccoli Talasani (Broccoli stir fry, Konkani style)

Broccoli Talasani, a simple stir fry with a tempering of just garlic and red chilies; delicious and heavenly!

Sometimes, you just need to have some comfort food, and for us Konkanis from Mangalore (South India), it is sheeth (rice in Konkani), dalithoy (lentil gravy) and some upkari (vegetable stir-fry tempered with mustard seeds and dry red chillies) or talasani (another stir fry seasoned or tempered with garlic and dry red chillies).  Our standard stir fries are potato upkari, green beans upkari or talasani, midke sange upkari, arbi (taro root) upkari and many more. Broccoli Talasani (broccoli stir fry in garlic and red chillies) is frequently made in our house, whenever we find fresh and green broccoli at the supermarket.  It goes best with rice and dalithoy!!!

Broccoli is a western vegetable introduced to us Indians in the last few years.  This dark green vegetable that looks a little like green cauliflower is a powerhouse of nutrition with high levels of potassium (for muscles and nervous system), calcium and vitamin K (for strong bones),  antioxidants, anti-inflammatory, high in fiber, very good for the eyes and many more such nutrients!!!  Stir frying it on medium high to high, cooks it fast and retains all the nutrients and the lovely green color!

Broccoli talasani (or you can even make it no garlic, by omitting the garlic and using mustard seeds; broccoli upkari) is a quick vegan dish that can be made in 10 minutes!!

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Broccoli Talasani (Broccoli Stir Fry Konkani Style)

Ingredients

• 2 cups broccoli flowerets
• 2 cloves of garlic, peeled and crushed or sliced
• 2 to 3 dry red chillies, cut into 2 or 3 pieces each
• 2 tablespoons coconut oil (or any other oil you prefer)

Instructions

1. Wash the whole broccoli and cut into flowerets. Discard all the hard stem part, retaining the tender portion, cutting them into small pieces.
2. In a kadai or saucepan, heat the oil on medium heat. Once the oil Is hot, add the chopped or crushed garlic and sauté for a few seconds. When they start to turn light brown, add the dry red chillies and fry for a few seconds more. Take care not to burn the chillies or garlic or they will turn bitter!
3. Add the broccoli flowerets and salt to taste, mix well. Cook covered on medium high heat for about 3 to 5 minutes. Broccoli cooks fast and overcooking makes them mushy and they will not taste as good. They should still have a crunch in them. At our home, we like it to be a bit crunchy and green, so we cook it for just 3 to 4 minutes or even less.
4. Serve hot with a steaming bowl of rice and dalithoy or sambhar.

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Step-by-step-method:

• Wash the whole broccoli and cut into flowerets.  Discard all the hard stem part, retaining the tender portion, cutting them into small pieces.

• In a kadai or saucepan, heat the oil on medium heat.  Once the oil Is hot, add the chopped or crushed garlic and sauté for a few seconds.  When they start to turn light brown, add the dry red chillies and fry for a few seconds more. Take care not to burn the chillies or garlic or they will turn bitter!

• Add the broccoli flowerets and salt to taste, mix well.

• Cook covered on medium high heat for about 3 to 5 minutes.  Broccoli cooks fast and overcooking makes them mushy and they will not taste as good. They should still have a crunch in them.

• Serve hot with a steaming bowl of rice and dalithoy or sambhar.

Note:

Depending upon the spiciness of your red chilli, use more or less.

Normally in our cuisine, we use a lot of garlic, crushed; but at our home, we prefer less garlic, so  I have used only 2 small cloves of garlic.

We use coconut oil a lot, so you can use that or any other oil you prefer.

This quick dish can be eaten with any meal or even with chapatis or rotis (flatbreads).