Fried Broccoli with Desiccated Coconut
Transform your broccoli side dish into a culinary masterpiece with this recipe for Fried Broccoli with Desiccated Coconut. Packed with vibrant flavors, this quick and easy dish combines crispy golden-brown broccoli florets with aromatic toasted coconut for a unique twist. Infused with fragrant curry leaves, warming spices like turmeric and cumin, and finished with a splash of zesty lemon juice, every bite is a perfect balance of crunch and spice. Cooked in nutrient-rich coconut oil, this recipe is not only delicious but also health-conscious, making it a fantastic choice for vegan and gluten-free diets. Whether you serve it as a savory appetizer or a flavorful side dish, this recipe will add an exotic touch to your table. Perfect for busy weeknights or entertaining, it’s ready in under 30 minutes and guaranteed to impress!
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Recipe Information
Ingredients
- 500 grams Broccoli florets
- 50 grams Desiccated coconut
- 3 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Salt
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 10 pieces Fresh curry leaves
- 2 tablespoons Fresh coriander leaves
- 1 tablespoon Lemon juice
Instructions
Wash the broccoli florets thoroughly and pat them dry with a kitchen towel.
Heat coconut oil in a large frying pan over medium-high heat.
Add the mustard seeds and cumin seeds to the hot oil, and allow them to splutter for about 30 seconds.
Add the fresh curry leaves and sauté for another 20 seconds until fragrant.
Carefully add the broccoli florets to the pan and stir to coat them evenly with the spiced oil.
Sprinkle the turmeric powder, red chili powder, and salt over the broccoli, stirring to combine.
Continue to sauté the broccoli for 7-8 minutes, stirring occasionally, until it turns golden brown and slightly crispy.
Add the desiccated coconut and mix well with the broccoli. Cook for an additional 2-3 minutes, allowing the coconut to toast and become aromatic.
Adjust seasoning to taste, and remove from heat once the broccoli is cooked to a crisp texture.
Transfer the fried broccoli to a serving dish, and garnish with chopped fresh coriander leaves and a drizzle of lemon juice.
Serve hot as a side dish or a light snack.
Nutrition Facts
Calories |
870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.2 g | 98% | |
| Saturated Fat | 63.4 g | 317% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1352 mg | 59% | |
| Total Carbohydrate | 41.7 g | 15% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 10.4 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 336 mg | 26% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 430 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
