Broccoli and Dry Red Chillies is my older niece’s all time favorite.
Broccoli is considered rich in vitamins which I believe makes it a most sought after vegetable. We used to get a huge amount of broccoli from across the Border town of India( Jaigoan). They have bigger markets given the huge population and we Bhutanese add to that figure especially in winter when it is very cold for us to grow our own vegetables.
The weather is pleasant in winter there and broccoli harvest came in abundance in winter.However, we knew whatever is grown there were not organic.
People living in the border town ( Phuentsholing) were considered lucky as they have access to fresh broccoli produces which is actually purchased in little less than what our counterpart in the capital( Thimphu) pay.
By the time the fresh broccoli reached Thimphu it was a little wilted and turned yellowish because it takes 7-8 hours to reach the capital. Sellers then add transportation and other charges and a KG of broccoli gets double the price it fetched in the border town.
With the sustainable farming practice in Bhutan supported by the government we get fresh and organic broccoli in Thimphu and most part of Bhutan. We are proud producers and consumers of organic produces which are fresh , green and retained medicinal/ nutritional values.
The broccoli I cooked here was laying 3 days in the fridge. I didn’t realize my house mate has already done vegetable shopping for the week. Normally I buy for 1-2 days as I like having fresh and green vegetables.
I could have bought fresh ones if i wanted to but I didn’t want to waste the one I already have and I don’t like wasting food.
We have a saying ” If you throw away food, one day it will throw you too”, so I don’t want that to happen as I am a foodie.
The ones I used here have turned somewhat yellowish and looked like tiny flowers growing on its floret. But it wasn’t bad at all as you can notice and it tasted as good as fresh.
Preparation Time; 10 Mins
- 1 bunch Broccoli
- 4-5 pieces Dry chillies
- 1/2 Onion chopped
- 1/2 Tomato chopped
- Ginger & garlic finely chopped/ crushed
- one stem spring onion
- Cooking Oil & salt to taste
Wash and cut broccoli into fine florets
Finely cut tomato, onion and spring onion
Then steam broccoli in hot water using a strainer.
When the broccolis turn tender remove from the boiling wanter and keep aside. In a pan/pot heat oil and add the onion first.
When the onions turn brownish in color add tomatoes and stir for a while. Next add the steamed broccoli, chillies and spring onion. stir and cook in oil for 4 minutes. ( do not add water)
Cheese is optional but in this curry I added only a slice of cheese to give it more flavor and taste.
Remove from heat after 2-3 minutes and serve with rice. Quick, simple and easy but tasty.