If you have been reading my blog regularly, you would know that I’m a sucker for simple, honest food that is loaded with flavour. I love food that is a treat to the tastebuds, sweet and spicy and salty and sour all in just the right way. This Broccoli Fulavar Nu Shaak is exactly that kind of thing – a sabzi that can be made in a jiffy, but one that will be an explosion of taste in your mouth.
About Broccoli Fulavar Nu Shaak
Broccoli Fulavar Nu Shaak refers to the Gujarati way of making broccoli and cauliflower curry. This is, actually, one of my best Gujju friends’ recipe for cauliflower sabzi, which I have modified slightly by adding in some broccoli.
This sabzi tastes absolutely delicious, even if I say so myself. Just serve this sabzi with some rotis, pooris or parathas, and there – you have a beautiful, hearty meal.
This is my favourite way to cook cauliflower, especially in the winters when they are at their gorgeous best. I make this quite often, with or without the broccoli. Do try it out before the winter veggies disappear from the market, and I’m sure you’ll fall in love with it too.
#GoForGobi At Foodie Monday Blog Hop
This Monday, the members of the Foodie Monday Blog Hop group are sharing recipes using cauliflower. #GoForGobi is the week’s theme, suggested by the very talented Sasmita of First Timer Cook.
BTW, you should definitely check out Sasmita’s blog, which is a repository of some really unique recipes. She has some traditional Oriya dishes on her blog, along with some beautiful bakes and fusion foods. I love the sound of her Gingerbread Cookies and Brigadeiros, and I’ve been wanting to try out her Jagannath Dham Matar Pani and Habisha Dalma.
Is this Broccoli Fulavar Nu Shaak vegan and gluten-free?
This is a completely vegetarian and vegan preparation, suitable to those following a plant-based diet. If you want to make this curry gluten-free, simply omit the asafoetida used in the tempering. Most commercial brands of asafoetida available in India contain some amount of wheat flour and, hence, should be avoided in case one is on a gluten-free diet. However, if you can find 100% gluten-free asafoetida, you could definitely go ahead and use it.
This recipe calls for the use of roasted cumin powder, garam masala or chana masala, amchoor powder and coriander powder. If you are using store-bought spice powders, do check the labels to ensure they meet your dietary requirements.
This is a no-onion no-garlic recipe, which could also be referred to as Sattvik or Jain food.
How to make Broccoli Fulavar Nu Shaak
Here’s the stepwise recipe for this Gujarati Cauliflower Curry With Broccoli.
Ingredients (serves 4):
- 3 cups broccoli and cauliflower florets, mixed, chopped bite-sized
- 1/2 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2-3 dry red chillies
- 2 pinches of asafoetida
- 1 sprig of fresh curry leaves
- Salt to taste
- 1/4 teaspoon turmeric powder
- 1 tablespoon jaggery powder or to taste
- Red chilli powder to taste
- 1/2 tablespoon coriander powder or to taste
- 1 teaspoon garam masala or chana masala
- 1 teaspoon roasted cumin powder
- 1 teaspoon amchoor powder or juice of 1/2 lemon (optional)
- 1 tablespoon finely chopped fresh coriander
1. Heat oil in a pan. Add mustard seeds, and allow them to sputter. Now, add cumin seeds, asafoetida, dry red chillies and curry leaves. Let the ingredients stay in for a couple of seconds.
2. Add the chopped cauliflower and broccoli to the pan. Reduce heat to medium. Add in about 2 tablespoons water. Mix well.
3. Cover and cook for about 2 minutes, on medium flame. Stir intermittently to prevent sticking to the bottom of the pan.
4. Now, add salt to taste, red chilli powder and turmeric powder. If the curry has gotten dry, add a tablespoon or so of water. Mix well. Cover and cook for 3-4 more minutes or until the florets are almost cooked. Stir intermittently.
5. Now, add garam masala or chana masala, coriander powder, roasted cumin powder, jaggery powder and amchoor powder (if using). Mix well. Cook uncovered on medium flame for 2 minutes or till the florets are well cooked. Stir intermittently. You may add a little more water if you think the sabzi is getting too dry. Switch off gas when done.
6. Mix in the finely chopped fresh coriander. If you are using lemon juice, mix it in at this time too. Your Broccoli Fulavar Nu Shaak is ready to serve.
Tips & Tricks
1. Any neutral oil goes well in this Broccoli Fulavar Nu Shaak. I make it with peanut oil, which is quite commonly used in Gujarati food.
2. Sugar can be used in place of jaggery. However, I prefer using jaggery powder.
3. Keep adding water in little quantities, regularly, while cooking. This helps the sabzi too cook evenly, without using much oil, and also prevents it from getting too dry. Ensure that you do not add in too much water at any given point in time.
4. I prefer using amchoor powder rather than lemon juice in this sabzi.
5. Adjust the quantities of all the spice powders and jaggery, as per personal taste preferences.
6. Use a heavy-bottomed pan to make this Broccoli Fulavar Nu Shaak.
7. Here’s how I make roasted cumin powder. Get a heavy-bottomed pan nice and hot, then add in about 2 tablespoons of cumin. Dry roast on low-medium heat till the cumin begins to give out a lovely aroma, about 2 minutes. Switch off gas and allow the cumin to cool down fully. Then grind it coarsely in a small mixer jar. Keep it stored at room temperature in a clean, air-tight, dry bottle. Use as needed.
8. I have made this sabzi using a mix of broccoli and cauliflower. You can make sabzi the same way using 3 cups of only broccoli or cauliflower. If you want to use both broccoli and cauliflower, you can mix them in any proportion you like. You can chop them as big or small as you like.
Did you like the recipe? Do tell me, in your comments!