BROCCOLI STALKS PORIYAL

BROCCOLI STALKS PORIYAL
Broccoli stalks poriyal is completely new to me. Usually I used to discard the stems while making broccoli salads. I got this idea when I saw a show of Chef Jacques Pippin. He used chopped broccoli stalks while preparing risotto. I am sure it must have tasted good because this poriyal did not taste anything like broccoli at all. Even people who are not big fans of broccoli (like my hubby) are sure to like this one. I prepared this healthy poriyal to go as a side dish with rice, kozumbu, okra fry, and pappads. It was a yummy meal :)

INGREDIENTS:
1. Broccoli stalks from 3 large heads.
2. Onion, small, 1.
3. Green chilies, 1-2 depending upon spice level.
4. Mustard seeds, ¼ teaspoon.
5. Urad dhal, ½ teaspoon.
6. Ginger-garlic paste, ½ teaspoon, (optional).
7. Salt as per taste.
8. Curry leaves and cilantro for garnishing.

PREPARATION:
Remove the green part from the broccoli stalks and cut them into small bite-size pieces. Dice the onion finely and slit the green chilies into two. Heat a pan with a teaspoon of oil. When the oil is hot enough, add the mustard seeds and let it splutter. Then add the urad dhal and fry for a few seconds until it turns brown. Add the diced onions and green chilies and sauté for a few minutes until they are tender. Then add ginger-garlic paste and the cut broccoli stalks and mix everything well. Add 2-3 tablespoons of water along with salt and cook closed under low flame for 5-7 minutes until everything is cooked and turns dry. Garnish with curry leaves and cilantro and serve with rice or rotis.