Have you ever seen the long skinny vegetable that looks similar
to Broccoli but has smaller florets and long stalks? I found this interesting vegetable
when I recently visited the grocery store. It immediately caught my eye as it
looked fresh and cute. Later I searched web to find out what it is and came to
know that this is nothing but a cross between Broccoli and Chinese kale.
I tried making a stir-fry with these cuties just like I make
curry with Broccoli, but none in the family liked it. It was little hard to
chew unlike Broccoli. When I was scratching my head for ideas to consume the remaining
vegetable, DH said he will make chutney with it. I thought it was a good idea
and said yes. So he prepared this great tasting chutney using Broccolette. It
came out so delicious.
Here is the recipe:
A bunch of Broccolette, washed and cut into medium pieces
1 small Onion, chopped
A small piece of Ginger, peeled and chopped
A pinch of Turmeric
½ tsp Black Pepper Powder (Optional)
1 tsp Tamarind pulp
A pinch of Asafetida (ఇంగువ, Hing)
1 tsp Coriander Powder (can be replaced with whole coriander
5 or 6 Dry Red Chilies (can be replaced with green chilies)
½ tsp Cumin Seeds
1 tsp Oil
Heat oil in a pan and add cumin seeds + broccolete pieces + onion
+ ginger + red chilies and sauté well.
Add turmeric + black pepper + asafetida + coriander powder
and fry well.
When the vegetables appear to be tender, turn off the flame
and leave for some time until they cool down.
Later add the above contents to a blender jar along with
tamarind pulp and salt. Grind the contents to a smooth paste by adding very
little water. Don’t add too much water as the chutney may become too runny.
Transfer the chutney to a serving bowl and enjoy with rice
as well as chapathis.