8 desi-style broccoli dishes for a filling lunch

When it comes to broccoli, it is often imagined in pasta, soup, or as a companion to salads or stir-fries. But have you ever tried the goodness of broccoli in desi Indian dishes? For the unversed, broccoli is rich in Vitamin C and is known for its immune-boosting properties, and Vitamin K, which is crucial for bone health. Also, it is rich in fiber that helps promote digestive health. According to a study, it also supports cardiovascular health and has been shown to contain bioactive compounds such as glucosinolates, sulforaphane, and indole-3-carbinol, all of which have significant health-promoting effects. Keeping all this in view, here are some desi ways of enjoying broccoli that are worth a try.

This one is inspired by Aloo Gobhi, where gobhi is replaced with broccoli florets and is simmered to perfection. It is best served with roti.

To make this, you need to marinate broccoli florets with besan and spices, let them rest and then stir-fry until cooked evenly. For this dish, make sure that you use less besan, just to thinly coat the broccoli florets and let the crunchiness of broccoli do the talking. Serve hot!

This is a popular main course curry, where posto, turmeric and curd are made into a curry, to which pan-fried broccoli florets are added and then simmered until cooked. It is served with both rice and roti.

For this main course dish, which goes well with ulte tawa ka paratha, you need grated broccoli combined with mashed sweet potato, sooji, soya crumb, and spices to make melt-in-the-mouth tikkis on a tawa.

This is a one-pot meal. To make it, you need to saute broccoli with peas and other veggies in ghee along with cumin, curry leaves, and a cinnamon stick, and then add spices and soaked rice. Pressure cook and serve hot with curd and pickle.

This is a main course curry and can also be converted into a dry side dish. To make it, you need soaked dhuli moong dal and blanched broccoli, which is combined with spices and water to make the curry, or just with tamarind puree to make the side dish.

To make this filling dish, which goes well with ulte tawa ka paratha, you need blanched broccoli combined with mashed sweet potato, sooji, soya crumb, and spices to make melt-in-the-mouth tikkis on a tawa.

This is a fiber-rich version of thepla, where grated broccoli is added to whole wheat flour, along with fresh fenugreek leaves, turmeric, red chilli powder, ajwain, and yogurt and is cooked with ghee or oil on a greased tawa. It pairs beautifully with pickle, curd, or chhundo (sweet mango pickle).

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