Broccoli Pickle – Animesh Kothari

Healthy Broccoli Stir-fry Salad
Sides Preparation time: 20 Minutes / Cooking time: 8-10 minutes Vegetarian

Ingredients
For the Broccoli

  • Broccoli florets – 2 Cups
  • Salt (for boiling water) – 1 Tbsp
  • Extra salt (adjust to taste) – ½ Tsp
  • Kalonji (nigella seeds) – 1 Tsp
  • Vinegar – 1–2 Tbsp

Ingredients
Whole Spices (Roasted & Crushed)

  • Coriander seeds – 1 Tbsp
  • Mustard seeds – 1 Tbsp
  • Fennel seeds – 1 Tsp
  • Fenugreek seeds – ½ Tsp

Ingredients
Mustard Oil Tempering

  • Mustard oil – 3–4 Tbsp
  • Red chilli powder – 1–2 Tsp
  • Turmeric powder – ½ Tsp
  • Yellow mustard powder – 1 Tsp
  • Hing (asafoetida) – ¼ Tsp

How to make

1

Blanch the Broccoli

  • Bring water to a boil and add 1 tbsp salt.
  • Add broccoli florets and boil for 1–2 minutes only.
  • Drain immediately.
  • Spread on a clean cloth and let it dry completely.
  • Make sure there is no moisture left before adding spices.
2

Base Seasoning

  • Add extra salt and kalonji to the dried broccoli.
  • Mix gently and set aside.
3

Roast & Crush the Spices

  • Dry roast coriander, mustard, fennel, and fenugreek on low heat until aromatic.
  • Let them cool slightly.
  • Coarsely crush (do not make a fine powder).
  • Add to broccoli and mix well.
4

Prepare the Tempering

  • Heat mustard oil until it just starts to smoke (this removes raw smell).
  • Turn off the heat.
  • Add turmeric, red chilli powder, yellow mustard powder, and hing.
  • Stir quickly so spices do not burn.
5

Final Mixing

  • Pour the warm spiced oil over the broccoli mixture.
  • Mix thoroughly so every floret is coated.
  • Add vinegar and mix again.
6

Bottling & Maturing

  • Transfer to a clean, dry glass jar.
  • Keep at room temperature for 24–48 hours.
  • Stir once daily with a dry spoon.
  • Refrigerate after 2 days.