This is a recipe for all those non-veggies who like a tint of “vegginess” for a change.This dish combines the perennially healthy broccoli with the guilty pleasure of fried eggs. This is a nice way to get the kids have their ration of veggies without sacrificing on taste and flavor...
Broccoli 1 big flower
Egg 3 nos
Grated coconut ¼ cup
Shallots 1 big, thinly sliced
Green chilly 1 no, finely chopped
Mustard seeds ½ tsp
Cumin seeds ½ tsp
Dry red chilly 2 nos
Red chilly powder ½ tsp
Salt as needed
Oil 1 tsp
Clean and cut the broccoli to medium size florets, using a chopper/food processor, finely chop the broccoli. Set aside.
Pulse together coconut and cumin seeds using a blender for a couple of times. Set aside.
Heat oil and splutter mustard seeds. Add the dry red chilly and shallots and sauté for 30 seconds. Add the eggs one by one and scramble them really well until they are well cooked. Now add the red chilly powder, salt, mix well and add the chopped broccoli. Mix to combine and cook covered for 5 more minutes at medium heat. Make sure to stir in between once or twice. Open lid, add the coconut-cumin mixture, adjust salt and give a final mix. Take off from the stove and keep covered until ready to serve.
You don’t have to finely chop the florets, if you prefer bigger chunky broccoli pieces
One can add garlic and turmeric powder, as to their preference