Broccoli and zucchini with ginger and onion pickles. A delicious, easy, and healthy curry that can be served hot with rotis, puris, or naan! Gluten free vegan recipe. & Nbsp;
Ingredients
2/3 ( 0.67) oignon moyen haché < span class ="wprm-recipe-ingredients-notes wprm-recipe-ingredients-notes-faded">(environmental 3/4 cup) 1/2 cuillère à café (0.5 t cuillère à soupe) Graines de fenugreek (saunf )< span class="wprm-recipe-ingredients-amount">1/2 cuillère à café (0.5 < span class="wprm-recipe-ingredient -unit">cuillère à t he) Coriander Seeds (dhania)< li class="wprm-recipe-ingredient" style="list-style-type : disc ;">
1/2 cuillère à café (0.5 cuillère à café) Graines de Cumin ( jeera)< span class ="wprm-recipe-ingredients-quantity">1/2 cuillère à café (0.5 cuillère à thé) Graines de Fenugreek (Method)1/2< /span> cuillère à café (< span class="wprm-recipe-ingredients-quantity">0.5 cuillère à café )< /span> Graines de Nigelle (kalonji) 1/2 cuillère à café (0.5 cuillère à café) Graines de pavot (khus khus)1 < span class="wprm-recipe-ingredients-unit-system wprm-recipe-ingredients-unit-system-2"> piment rouge sec ou au goût 1 pouces Gingembre< span class="wprm- recipe-ingredients-unit system wprm-recipe-ingredients-unit-system-1">1 cuillère à soupe huile1 < s pan class="wprm-recipe-ingredients-unit">cup ( 91 g) petits bouquets de brocoli2/3 < span class="wprm-recipe-ingredient-unit">cup ( 82,67< /span> g) zucchini hachées1/2 cuillère à café (0.5< /span> cuillère à café) sel ou au goût< /li>< span Class="wprm-Recipe-Ingredient-Amount">1/2 cuillère à café (0.5 < span class="wprm-recipe-ingredients-unit ">cuillère à thé) Sugar or Jagge ry (facultatif)Preparation
In a medium-sized skillet, heat 2 teaspoons oil over medium-high heat.
Add onions and cook for 10 minutes.
Add fennel, coriander, cumin, poppy seeds, fenugreek, nigella seeds, chopped ginger and dry red pepper and cook over medium heat until onions are golden brown. Add more or less spices to taste.
Cool the onion mixture a bit and toss it with some water a mixed pulp.
In the same pan, add some oil and the onion puree.
< li id="wprm-recipe-28448-step-0-5" class="wprm-recipe-instruction" style="list-style-type: decimal;">
Add the broccoli and zucchini, salt and sugar and mix well to coat.
< li id="wprm-recipe-28448-step-0-6" class="wprm-recipe-instruction" style="list-style-type: decimal ;">
Cook over low heat for 25 to 35 minutes, stirring occasionally, until tender, until the curry thickens and the vegetables are well cooked.
Serve hot with rotis, puris or naan! (Indian flatbread)
Share With Your Friends!!
