Broccoli Spinach Curry
1 large broccoli
1 packet Spinach
1/2 packet carrots
1 large white onion
Salt to taste
Cornflower (zero-cholesterol) oil
Pepper balls (5 to 6)
Finely Chopped chillies (3)
Heat the oil in a large non-stick cooking pan. The pan should be big enough to make curry. As the oil heats up, sprinkle a teaspoon of cumin seeds (jeera), along with cloves, cardamom and pepper balls. Add asafoetida and chillies. Then add finely chopped onions. After they've been sauteed for a bit, add finely chopped tomatoes, cover the pan and sautee some more.
Meanwhile, put a half cup of water in a blender and dump the spinach into it. You may not be able to fit all of it, so do it in iterations. Blend it to produce spinach puree.
Go back to the sauteeing onions and tomatoes, and dump in chopped broccoli and baby carrots. Add 2 teaspoons of salt. Cover and let it sautee. After 15 minutes, open the cover and add the spinach puree. Cover again and sautee for another 15 mintues.
A delicious curry will be waiting for you. Let me know how this turned out.