Sarson Ka Phool
Ingredients:
1 kg Broccoli
1 tsp Chaat Masala
½ tsp Turmeric Powder
½ tsp Nigella Seeds (Kalonji)
Salt according to taste
2 tsps Pickle paste (ground pieces of mango pickle)
100 gms Curd, tied in muslin and suspended for 5 hours to drain the whey
1 tsp Pickle powder mix (ground seeds of nigella, Cumin, coriandere, Aniseed, fenugreek)
Method:
Blanch the broccoli in water with turmeric powder and salt.
Marinate with a paste of pickle, drained curd and pickle powder mix.
Cook in a tandoor.
Sprinkle with chaat masala and nigella seeds before serving.
1 kg Broccoli
1 tsp Chaat Masala
½ tsp Turmeric Powder
½ tsp Nigella Seeds (Kalonji)
Salt according to taste
2 tsps Pickle paste (ground pieces of mango pickle)
100 gms Curd, tied in muslin and suspended for 5 hours to drain the whey
1 tsp Pickle powder mix (ground seeds of nigella, Cumin, coriandere, Aniseed, fenugreek)
Method:
Blanch the broccoli in water with turmeric powder and salt.
Marinate with a paste of pickle, drained curd and pickle powder mix.
Cook in a tandoor.
Sprinkle with chaat masala and nigella seeds before serving.
