South Indian Broccoli Fry

South Indian Broccoli Fry

Shivangi Rao
By Shivangi Rao
Course Side Dish, Vegetarian Dishes
Servings 4


  • 1 brunch broccolini washed, dried, ends of stems chopped
  • 1/2 tsp salt
  • 1/2 tsp mustard seeds
  • 3 cloves garlic grated
  • 3 whole dried red chilies broken in half
  • 1 tbsp olive oil melted coconut oil, or melted ghee


  • Pre-heat oven to 400 degrees F.
  • Place broccolini on a lined baking sheet.
  • Add oil and salt on top of broccolini. Use clean hands to massage it in.
  • Place in the oven for 30 minutes or until tender and tops are slightly crispy.
  • Remove broccolini from the oven when finished roasting.
  • In a small pan on medium heat, add an additional tbsp of oil of choice. Add in mustard seeds and let them temper (they will pop).
  • Once the popping of mustard seeds starts to slow down, add in grated garlic and whole red chilies (break them in half). Let this all fry in the oil.
  • Once seeds have stopped popping and garlic and chilies are slightly browned, pour all of this directly on top of the roasted broccolini.
  • Serve immediately and enjoy!
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