This is a simple broccoli curry in a light yogurt seasoning that I Iearned while spending time with my aunt and uncle in the U.K. in the early 90s. Kaku (aunty) made this sabzi a couple of times and at that time I was fairly new to broccoli and cooking. Kaku would meal prep for the week and weekends too as they entertained heavily. She would have her chicken and mutton marinated, masalas prepped, dal made and frozen in ice trays, and sabzis chopped, sauteed, or steamed. With two teenagers, full-time jobs, and a thick social calendar, my aunt and uncle had busy but joyful lives. Kaku definitely role modeled meal prep for me and I did not even know it.

This sabzi is mostly dry with a light coating of plain yogurt and there is another version where you can make a runnier yogurt sauce, add chickpea flour and make a broccoli kadhi. This version has been a staple at our dinner table and the Little Birdies simply adore it.

I had not planned on posting this recipe to the blog as I found it banal but both Birdies have been asking me for the recipe so here goes.

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Step by Step

1. 2 cups broccoli florets. Trim off the hard stems and cut the broccoli into florets. Keep the leaves.
2. Rinse thoroughly under running water and allow to drain.
3. Heat a pan and add
   • 1 tbsp oil
   • 1 tsp mustard seeds, lightly cover the pan and allow the seeds to pop and sputter
   • 1 tsp cumin seeds
   • pinch of asafetida
   • 1 tsp turmeric powder
   • 1 sprig, fresh curry leaves, if available
4. Add the washed and drained broccoli florets and leaves.
5. Sprinkle 1/2 tsp salt, cover the pan and allow the broccoli to steam adn cook on low heat till soft.

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6. Add
   • 1/2 cup plain yogurt, homemade or store-bought
   • 1 tsp red chili powder
   • 1/2 tsp salt (to taste)
7. Mix everything gently, cover and cook for 3-4 mins till the yogurt coats all the florets.
8. Turn off the heat and serve hot with rotis or rice and dal.