We usually use Broccoli in pasta, but many restaurants in Cochin are now serving Tandoori Broccoli. Since, my husband loves dry curry, I tried to make it at home.
You might also like Tandoori Aloo and Tandoori Gobi.
Here is the recipe given to me by a friendly chef.
Ingredients:
Broccoli - 250 gms
Lemon juice - from 1 lemon
Salt to taste
Ajwain - 1 pinch
Chilly powder - 1 tsp
Curd - 1/3 cup
Ginger - 1 inch, pounded into a paste
Sugar - a pinch
Garam masala - 1 tsp
Chaat masala - 1/2 tsp
Method:
Boil a liter of water and add the Broccoli florets to it.
Drain well and remove all excess water.
Mix the lemon juice with some salt, 1/2 tsp chilly powder and ajwain.
Add the broccoli to this and rub in the marinade.
After 15 minutes, squeeze the broccoli and remove all the excess water.
Mix together the Curd, rest of the chilly powder, ginger, garam masala, chaat masala and sugar.
Add the broccoli to this marinade and coat well.
Keep covered for 1/2 hour or until serving time.
If you wish you can refrigerate for 24 hours.
Heat a barbecue or a heavy iron skillet.
Coat with oil and grill the Broccoli. Add the excess marinade on top of the Broccoli on to the hot skillet.
Cook till the broccoli becomes brown.
Serve with Green chutney and onion rings.
Pictorial:
Boil a liter of water and add the Broccoli florets to it.
Drain well and remove all excess water.
Mix the lemon juice with some salt, 1/2 tsp chilly powder and ajwain.
Add the broccoli to this and rub in the marinade.
After 15 minutes, squeeze the broccoli and remove all the excess water. Throw this water away.
Mix together the Curd, rest of the chilly powder, ginger, garam masala, chaat masala and sugar.
Keep covered for 1/2 hour or until serving time.
Heat a barbecue or a heavy iron skillet.
Coat with oil and grill the Broccoli. add the excess marinade to the hot skillet.
Cook till the broccoli becomes brown.
Add the excess marinade to the hot skillet.
Serve with Green chutney and onion rings.
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