Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 800      gram          broccoli
                        salt to taste
   3      tablespoons   coconut oil
   1      teaspoon      mustard seeds
   1      teaspoon      urad dal -- washed
   4      whole         red chiles -- cut into pieces
  60      grams         shallots -- (Madras or red
                        -- onions), sliced
 200      gram          tomatoes -- chopped
  10      grams         coriander powder
     1/2  teaspoon      turmeric powder
 100      gram          tender raw cashew nuts
  12      grams         black pepper-freshly ground
  24                    curry leaves
  45      grams         sun dried tomatoes -- cut into strips

Preparation:

REMOVE the stems of the broccoli and cut into flowerets. Reserve in salted lukewarm water for five minutes. Drain and blanch in salted boiling water for two minutes. Drain and refresh in iced water and drain again. Peel the tender cashew nuts, halve and soak them in water for 10 minutes. Drain. Heat oil in a pan and season with mustard seeds. When they splutter, add urad dal. Stir until light golden. Add red chiles and stir until they begin to change color. Add shallots and sauté until translucent and glossy. Add the chopped tomatoes and stir-fry until the oil floats on top. Dissolve coriander powder and turmeric powder in two tbsp. water and add to the pan. Stir until the moisture evaporates. Add the cashew nuts and stir for a minute. Add curry leaves and broccoli, toss (or stir) for four minutes. Remove from heat, sprinkle pepper powder and adjust the seasoning. Remove to a flat dish. Garnish with sun dried tomatoes and serve with Malabari paratha or as an accompaniment.