Pardesi Hari Phool Gobhi aur Gajar ki Subzi (Foreign Green Cauliflower and Carrot Curry)

I picked up some "foreign green cauliflower" (aka broccoli) on sale at the grocery store a few days ago. I figured I'd give it a try in this curry. It looked like it'd make a nice accompaniment to the rest of our dinner. And it did!

Pardesi Hari Phool Gobhi aur Kajar ki Subzi

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 2 Tbsp. canola (or other neutral) oil¹
• 1 tsp. mustard seeds
• 1 Tbsp. skinned split black lentils (mapte beans/urad dal)
• 450g broccoli, cut into florets
• 1 large carrot, cut into planks (1cm x 2cm x 0.5cm)
• 2 tsp. sambhar masala
• 3/4 tsp. coarse sea salt
• 430mL diced tomatoes
• 1/2 c. water
• 15 fresh (or frozen) curry leaves

Directions

1. Heat oil over medium-high heat.
2. Add the mustard seeds, cover, and cook until seeds stop popping (30-60 seconds).
3. Add the lentils and stir-fry for ~20 seconds.
4. Add the broccoli, carrots, sambhar masala, and salt and stir-fry for 1 minute.
5. Add the tomatoes, water, and curry leaves and bring to a boil.
6. Reduce heat to medium-low, cover, and cook, stirring occasionally, until vegetables are fork tender (~15 minutes).

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¹ Iyer calls for neutral canola oil here. And that works fine. But I think I'd be tempted to double down on the mustard angle and pop the mustard seeds in pungent mustard oil the next time I make this. I think it would really complement the broccoli. ^Back