6. Broccoli with Ginger and Coconut

I know that I am unlikely to find broccoli but I couldn't resist. I may just try it with cabbage anyway.
I get this from "660 Curries" by Raghavan Iyer (a great book)

2 tbsp oil
1 tsp cumin seeds
2 tbsp finely chopped ginger
1 lb broccoli cut in florets
Salt
1 tsp of Sambhar Masala (recipe below)
1 cup fresh shredded coconut of 1/2 cup
dried set in boiling water for 15 minutes then drained



Heat oil. Add cumin and cook until sizzle and turn brown (5 to 10 sec). Add ginger and stir-fry until golden brown (1 min)

Add broccoli, salt, and Masala and stir fry mixing so broccoli are covered in spices. Pour in 1 cup of water and stir once or twice, lower heat and cover. Cook stirring occasionally until tender (8-10 min).

Stir in coconut and continue cooking while stirring until coconut is warm.

As promised: Sambhar Masala

1/2 cup of firmly packed med size fresh curry leaves (this I can get in Jo'burg)
1/2 cup dried red cayene peppers stems removed
1/4 cup yellow split peas (chana dal)
1/2 cup coriander seeds
1 tbsp fenugreek seeds
1 tbsp mustard seeds
1 tbsp white poppy seeds
2 cinnmon sticks (3" long) broken in smaller pieces
1 tbsp oil (sesame or canola)

Combine everything, drizzle oil and mix well.

Pre-heat med skillet add mixture and roast stirring constantly until curry leaves appaer dry, the chili blacken slightly, split peas turn dark brown, 3-4 min.

Transfer mixture inot place to cool. When cool to touch grind (You HAVE to let it cool first of the steam will ruin the mix)