A recipe after a long time!
While i was with Guruji in Goa, we were served broccoli with a delicious smokey flavour. While eating it, i wondered aloud how they managed to “smoke” the broccoli. Mrs. Jai Khanna was at the same table and she very graciously told me how to do it.
Here is my version of that delicious broccoli that i had a few weeks ago at the Hyatt in Goa.
1 big broccoli head
2 tablespoons fresh cream
Olive oil for sauteing
2 dried red chilies
1 pod of garlic finely chopped
salt to taste
2 pieces of charcoal
Wash the broccoli thoroughly. Break the broccoli into bite sized chunky florets. Steam it till just tender. Don’t over cook, it should remain crunchy.
In a frying pan heat a few tablespoons of olive oil. Put the dried red chilies in and sauté for a minute. Add the garlic and cook until slightly browned. Add the broccoli and cook for 2-3 minutes. Stir in the cream. Cook for 1 minute more and remove from heat.
Just before serving, take 2 pieces of charcoal and heat till red hot on the stove, approximately 5-8 minutes on full heat of a big burner. Put them in a small steel container. In a big vessel that has a tight lid, put the vessel with the cooked broccoli and the container with the coal. Add a teaspoon of butter to the hot coal. It will start to smoke. Cover the big vessel with the lid for about 5-7 minutes.
Remove the lid and let the smoke clear. The broccoli will be infused with a yummy smokey buttery flavour.
People ate it up before i could get a photo of it … But am cooking it again tomorrow, so hopefully photos should be there by lunch time 🙂
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