Soak the cauliflower and broccoli florets in salt water for about 10-15 minutes. Wash and keep aside.
Heat oil in a pan. Slightly temper mustard seeds, onions, ginger, garlic, pandanus leaf, curry leaves and green chilies on medium heat and add the tomatoes and temper for a further 3-4 minutes.
Add all the spices and stir well and add salt to taste. Add cauliflower and broccoli to the pan and stir.
Pour in thin milk, cover and cook for about 4 - 5 minutes. Add thick milk and bring to boil. Lower the heat and let the curry simmer. Take off the fire.
Curry with Cauliflower and broccoli provides 2/3 of daily vegetable requirement.
Daily intake of 3 – 4 serving vegetables helps to ensure vitamins, minerals and fibre requirement for a healthy life.
Energy (Kcal) 193.48
Carbohydrate (g) 13.8
Protein (g) 5.12
Fat (g) 13.2