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Heat 1 tablespoon of the oil in a large wok or frying pan over a medium heat. Add the cashew nuts and fry for 3-4 minutes. Drain in a bowl and set aside.
Add the remaining oil to the wok and, once hot, add the cumin seeds and mustard seeds. As they begin to splutter, add the asafoetida, if using, and sliced onions and fry for 6-7 minutes, stirring continuously. Add the ginger, curry leaves and red chilli and fry for 1 minute. Season to taste.
Add the broccoli to the wok and fry for 3 minutes. Add 100 ml of water, reduce the heat to low, cover with a lid and cook for 7-8 minutes. Next, add the reserved cashew nuts and grated coconut, stirring well, let everything mingle for 2 minutes. Serve warm.