Broccoli and Sweet Potato Bhaji
A bhaji is like a dry vegetable dish with whole spices. It is NOT a curry.
A key is to let the onions brown significantly before adding the spices,
since the spices can go from raw to burnt in a matter of seconds, while the
onions need time to brown.
You can use any kind of veggie you want in a bhaji. So if you don't like
broccoli or sweet potato, then use cabbage, whatever.
2 cups fresh broccoli florets
2 small sweet potatoes, cut into eighths
1/4 small onion, thinly sliced
1 tbsp. oil
1/2 tsp. panchphoran (Bengali five-spice mix) - a mix of:
fenugreek, nigella seeds, mustard seed, fennel seed, and cumin seed
1/2 tsp. cumin powder
salt to taste
Heat oil in a large pan over medium-high to high heat. Once hot, add onion
slices and cook until they begin to turn brownish red. Add the panchphoran
and listen for when the seeds start popping. Lower heat immediately to
medium and add sweet potatoes, stirring to coat with seeds and onions. Add
the cumin powder and keep stirring. Add broccoli and keep stirring, as
onions continue to brown. Add salt and water to prevent the vegetables from
sticking. Lower heat to medium-low and cover, letting vegetables cook until
just tender. Check and adjust for salt again once done.
From: Spice Bites blog
spiceaholic at Spice's Bites