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1 to 1 and 1/2 pounds of washed broccoli (see note)
1 medium onion chopped
1/2 cup dessicated unsweetened coconut (available at Indian Grocers)
1/2 tsp of turmeric
1/2 tsp of red chili powder (or to taste)
1 inch stick of cinnamon
10-12 curry leaves
1tsp of mustard seed
1tsp of cumin seed
salt (to taste)
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Note: You can use the entire broccoli in this recipe (stalk too). I suggest you cut the crowns off the stalks and shred the stalks in the food processor first since you want them to be a bit finer. Shred the crowns lightly by pulsing the processor only a few times because you don't want them to be too fine.
In a large pan heat 1Tbs of olive oil on medium-high heat. Once
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Now add your shredded broccoli to the pan. Saute for 2-3 minutes.
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Cook until the broccoli is cooked down to your desired texture. Taste for seasoning and serve. Serves 4-6 people as part of a rice and curry meal. This dish goes perfectly with any lentil dish. Enjoy.
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