After years of trying to get my husband to eat veggies, I finally succeeded in finding the solution to one of my frustrations in the kitchen. Never giving up, I figured out that cooking veggies too much, ticked my man off, which is how we ate most vegetarian side dishes back home.
When I found this bag of Organic Broccoli Slaw at my local Trader Joe’s, which is nothing but a mixture of julienned broccoli stems and carrots, and
decided on seasoning it with everyday Indian ingredients. The mustard seeds, curry leaves, red chilli pepper add flavor and color while the urad dhal gives a subtle crunch here and there. All of these ingredients can be bought at your local Indian grocery store.
1 package Broccoli Slaw (washed and dried)
1 tbsp. canola oil
1/4 tsp. mustard seeds
1/2 tsp. urad dhal
1 dry red chilli pepper, broken in half
1 sprig curry leaves (washed)
To taste salt
Method: Heat oil in a pan on med. high heat. Add the mustard seeds and wait till it splutters.
Add urad dhal and when it turns golden, add the red chilli pepper and curry leaves and sauté till pepper turns darker in color. This process is called tempering or seasoning.
Add the broccoli slaw and sauté for 1 minute.
Then add salt and sauté till the broccoli slaw’s green deepens – approximately for 2-3 more minutes, making sure to not to cook too much.
Remove from stove, squeeze the lime over the salad and toss. Serve immediately.
Other veggies that can be cooked similarly are mung bean sprouts, which is available at oriental grocery stores, or a combination of zucchini and yellow squash. I like how the yellow squash with the green of the zucchini creates a variation in color, making the dish more appetizing. My kids have no problem eating these dishes, and my once veggie hating husband now enjoys the broccoli slaw cooked the Indian way.