Brazilian recipe
Brazilian Style Grilled Pumpkin and Broccoli with Spiced Nut Oil
A nourishing vegetable side dish elevated by a fragrant, spiced oil infused with crunchy cashews and toasted seeds. This Brazilian-inspired preparation adds a flavourful, healthy touch to any meal.
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Ingredients
1/2 cup olive oil
3 tablespoons roasted unsalted cashew nuts, roughly chopped
2 tablespoons sunflower seeds
1 teaspoon coriander seeds
1/2 teaspoon red chilli flakes
3 sprigs fresh rosemary
1/2 teaspoon salt
3 cloves garlic, thinly sliced
1/2 Japanese pumpkin (approx. 500 g)
1/2 bunch broccoli (approx. 12 florets)
Olive oil, for pan-searing
Salt, to taste
3 tablespoons roasted unsalted cashew nuts, roughly chopped
2 tablespoons sunflower seeds
1 teaspoon coriander seeds
1/2 teaspoon red chilli flakes
3 sprigs fresh rosemary
1/2 teaspoon salt
3 cloves garlic, thinly sliced
1/2 Japanese pumpkin (approx. 500 g)
1/2 bunch broccoli (approx. 12 florets)
Olive oil, for pan-searing
Salt, to taste
Where to find ingredients
Find fresh produce at your local sabzi mandi or neighbourhood grocery stores. For Japanese pumpkin (Kabocha squash), check well-stocked supermarkets or specialty stores. If unavailable, local firm gourds or butternut squash are good substitutes.
Preparation method
- Peel the garlic and slice it thinly
- Strip rosemary leaves and roughly chop the cashews
- In a small pan, combine olive oil, cashews, sunflower seeds, coriander seeds, chilli flakes, rosemary, and salt
- Cook over low heat for about 4 minutes, stirring occasionally
- Add garlic slices and stir for another minute until fragrant
- Turn off the heat; continue stirring as the residual heat gently browns the garlic without burning
- Pour the oil mixture into a bowl and set aside
- Cut broccoli into florets, leaving about 10 cm of stalk
- Slice larger florets lengthwise for even cooking
- Rinse broccoli and pat dry well for proper searing
- Scrub the pumpkin skin clean under running water
- Scoop out seeds and fibrous bits
- Slice pumpkin into 1 cm thick half-moon wedges
- Heat a large non-stick pan over medium heat
- Add a drizzle of olive oil, place broccoli in the pan, and season with salt
- Sear for about 6 minutes, stirring occasionally, until nicely charred
- Transfer broccoli to a serving dish; keep the pan on heat
- Add another teaspoon of olive oil, arrange pumpkin wedges in a single layer
- Season with salt and grill for about 3 minutes per side until tender
- Add cooked pumpkin to broccoli. Repeat with remaining vegetables, adding oil as needed
- Drizzle the prepared spiced oil over the vegetables and serve hot
Observations
This dish brings out the best in fresh produce by pairing tender, lightly charred vegetables with a golden, aromatic oil. The crispy texture of roasted cashews and aromatic spices adds a refined, restaurant-style depth to your home cooking, offering a taste of Brazilian home-style cooking adapted for Indian kitchens.
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