Sarson Ke Phool
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Prep Time 20 minutes
Passive Time 20 minutes
Ingredients
  • 200 gms broccoli flower heads lightly steamed
  • 1 Tsp mustard oil
  • 2 Tsp mustard sauce
  • 50 gms Epigamia Greek Yoghurt natural unsweetened
  • 1/2 Tsp Grounded Mustard Seeds
  • 1/2 Tsp grounded Kalonji
  • 1 tsp chaat masala
  • Salt to Taste
  • Lemon to Taste
Prep Time 20 minutes
Passive Time 20 minutes
Ingredients
  • 200 gms broccoli flower heads lightly steamed
  • 1 Tsp mustard oil
  • 2 Tsp mustard sauce
  • 50 gms Epigamia Greek Yoghurt natural unsweetened
  • 1/2 Tsp Grounded Mustard Seeds
  • 1/2 Tsp grounded Kalonji
  • 1 tsp chaat masala
  • Salt to Taste
  • Lemon to Taste
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Sprinkle chaat masala and squeeze a lemon before serving.
Recipe Notes
  1. Mix the greek yoghurt with mustard sauce, mustard seeds, kalonji and salt to form a marinade
  2. Marinate the steamed broccoli flower heads with the marinade and leave them for 2 hours.
  3. Pre heat the oven at 180 degrees for 15 minutes and toss in the marinated broccoli
  4. Sprinkle the mustard oil over it and let them cook till they start charring