Broccoli Rajma Curry

Broccoli's noteworthy nutrients include vitamin C, vitamin A (mostly as beta-carotene), folic acid, calcium, and fiber. While the calcium content of one serving doesn't equal that of a glass of milk, broccoli is an important calcium source for those who don't consume dairy products.Like most beans, kidney beans are rich in the best sort of fiber - soluble fiber - which helps to eliminate cholesterol from the body. They are a good source of folate, potassium, iron, manganese, copper and zinc. As a high-potassium, low-sodium food they help reduce blood pressure. Not only are they low in fat, but when combined with grains, beans supply high quality protein which provides a healthy alternative to meat or other animal protein. Kidney beans also contain protease inhibitors which frustrate the development of cancerous cells. Both broccoli n rajma makes this spicy curry more tasty n also healthy.

Few Broccoli florets
1cup Rajma (soaked overnite)
1no Onion (chopped)
1no Tomato (chopped)
1/2tsp Fennelseed powder
5nos Garlic pods (crushed)
1/2tsp Red chilly powder
1/2tsp Coriander powder
Salt
Oil
1/2tsp Mustard seeds n Urad dal
5nos Curryleaves

Heat oil in a kadai, add the mustard seeds n urad dal, let them splutters.. add chopped onion n chopped tomatoes, curryleaves with fennel seed powder n crushed garlic pods with salt n cook them until they turns mushy..meanwhile pressure cook the rajma with enough water, salt until 2 hisses...drain the excess of water in a bowl (will use the water for making curry)  n keep aside the cooked rajma...

Add the cooked rajma to the already cooked onion - tomato mixture, followed by broccoli with redchilly powder, coriander powder, salt n turn everything well with rajma cooked water, cook until the water evaporates n oil get separates...

Healthy Broccoli Rajma Curry!!!!