I find this a great accompaniment to richer curries as, done properly, it retains the fresh clean flavours to cleanse the palette between mouthfuls.
A good sized head of Broccoli, a little over a lb in weight, and make sure the florets are dark green. Cut the florets off and don’t waste the stalk. Finely slice it into thin rounds.
2 tbsp light oil [I have had good results using Rice Oil with this]; 3 cloves of garlic, thinly sliced; 2 tsp cumin seeds; 2 fresh red chillies, de-seeded and sliced into thin rounds; 1 heaped tbsp gram [chickpea] flour; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground cardamom; 1/2 tsp sea salt; 3 tbsp water.
Mix the gram flour, salt, ground cumin, coriander and cardamom together in a small bowl. Use a largish frying pan, with a lid, and heat the oil. Add the cumin seeds, chilli and garlic, then stir-fry for a couple of minutes, taking care the garlic browns but doesn’t burn. Then add the broccoli, turn up the heat and stir-fry for about 3/4 minutes. Turn the heat down low and add the gram flour mixture, sprinkling it evenly and stirring it in. Add the water and stir then cook for a further 6/7 minutes. Serve immediately.
apanē bhōjana kā ānanda!