Jaggery is not easily available outside India, so you might have to substitute it with brown sugar. For variety, you might like to use cauliflower or peas instead of broccoli, both of which go well with the fruity tartness of the tamarind.
- Oil - 2 tbsp
- Urad dal - 1 tap
- Corriander seeds - 1 tsp
- Red chillies - 5 nos
- Freshly grated coconut (or desiccated coconut) - 4 tbsp
- Tamarind paste, mixed with 6 tbsp of water - 1 tsp
- Turmeric powder - 1/4 tsp
- Broccoli, cut into florets - 300 g
- Salt, to taste
- Jaggery - 1/2 tsp (or soft brown sugar)
1. Heat 1 tbsp oil in a heavy bottomed pan, fry the lentils, corriander seeds and chillies until they start to change colour.
2. Add the coconut and fry until brown, stirring to prevent it from sticking. Take off the heat and cool slightly. Transfer the mixture to a blender and blitz to a smooth puree with the tamarind juice and a few tbsp water. The final mixture should be the same consistency as pouring cream. Stir in the turmeric.
3. Heat the remaining 1 tbsp of oil over a high heat in a pan and add the broccoli. Season with salt and jaggery and then pour in the blended mixture.
4. Bring to the boil, stirring and then reduce the heat and cook for 8-9 mins until the broccoli is tender.
Serve with rice.