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By: Deepa Sujesh


Broccoli – 2 medium heads, cut into small florets or finely chopped in a food processor
Carrot – 2 small
Grated coconut – 1/2 cup
Turmeric powder – 1/4 tsp
Chilly powder – 1/2 tsp or 2 green chillies
Cumin seeds -1/2 tsp
Curry leaves – 1 sprig
Oil – 2 tsp
Mustards – 1/2 tsp
Dry red chillies – 2
Salt – To taste


Finely chop the broccoli and carrots in a food processor.pulse grated coconut, turmeric powder, green chillies and cumin seeds in the chutney jar. Heat oil in a pan. Splutter mustards and fry dry red chillies. Add the chopped broccoli, carrots, curry leaves, turmeric powder and enough salt. Cover and cook for a minute. Open the lid, add chilly powder and stir-fry until they are almost done but a little crunchy, about 5 – 6 minutes. Add the grated coconut and cook for 1 more minute. They will lose their crunchiness if cooked for a long time. Serve hot with rice.

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