Cut Broccoli into big florets and boil with 1/2 tsp of salt. Blanch and chop the tomatoes. Mix corn flour and red chilies with the tomatoes and leave for an hour. Heat oil, fry garlic and spring onions for a minute and add the Broccoli. Fry for 2 minutes and add the tomato-corn flour mixture. Add salt and cook for 4-5 minutes till broccoli is tender. Serve with steamed rice.
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