Cook till rawness disappears.Heat oil in a kadai or pan, add jeera seeds, chopped garlic, onion and chilli, sauté till translucent or light brown and the raw aroma goes away.Remove florets from the pot and add to ice cold water.In a separate bowl, mix the cheese, chopped ginger, cream, and chopped chilli, coriander root, black cardamom powder, salad oil and sugar. Add chopped tomatoes and cook well, add turmeric powder and jeera powder, then add kasuri methi and salt.Seasonal greens and vegetables can take on some hatke inspiration with these recipes. Marinate the broccoli florets in the mixture for at least an hour.Add palak puree, cook well.Add fried bhindi, stir gently till whole masala mixture coats both palak and lopping shears for sale bhindi..Garnish with fried dry red chilli and cream, some sliced ginger, serve with rotis and plain raita.— Recipes courtesy Chef Kasiviswanathan, executive chef, Radisson Blu Atria, BengaluruBhindi Palak BhurjiBhindi palak bhurji IngredientsBhindi 200 gm l Palak 400 gm l Salt 15 gm l Oil 15 gm l Kasuri Methi 1 gm l Lemon juice 1 slice l Chopped onion 80 gm l Chopped tomato 60 gm l Chopped green chilli 5 gm l Chopped garlic 10 gm l Jeera seeds 2 gm l Butter 5 gm l Cooking cream 7 gm l Ghee 3 gmTurmeric powder 1 gm l Jeera powder 2 gm l Fried dry red chilli 2 piecesMethodRinse and dry bhindi (okra) with a kitchen towel, cut into rings pieces. Pre-heat clay oven to 200 degrees. Cook broccoli in clay oven with a tandoori skewer (around 10-12 minutes). In a separate bowl, keep ice cold water ready. Add salt to taste.Add a couple of tsp salt to the pot.Serve hot with a fresh onion salad. Blanch broccoli florets in boiling water for two to three minutes.Stir and sauté for 1-2 minutes.Once cooled, remove florets and keep them aside to drain.Blanch palak and make a puree, keep aside.Once dry, fry and keep aside.Add crushed kasuri methi and sauté palak and bhindi for a minute. Add cream and butter, then ghee.