Broccolli Sabji

Many Indians dislike broccolli how it is available in the States but I have added the Indian flavor which has made people love it as their fav sabji.

What you need:
Broccolli - 2 bunches cut in small florets
Onion - 1 small (white) (or 1/2 large red) - I think white goes well) sliced in long thin pieces
Green chillies - 2-3 slit in between
Carrot - 1/2 large or 5-6 baby carrot cut in small pieces (never used frozen ones but I think you could use if fresh carrots are not available)
potatoes - 2 small white cut in 1/2 inch rectangle pieces (optional)
tomato - 1 large chopped in small pieces
oil
salt
coriander powder
turmeric powder
jeera whole

To Cook:
Heat 6 spoons of oil in a flat pan. Add jeera when oil is hot, let it splutter.
Add potatoes, 1/4 th spoon salt and 2 pinches of turmeric. Stir/ Mix and let potato become soft.
Add the cut broccolli, onion and carrot when potatoes are half done, add 1/2 spoon salt and 4 more pinches of turmeric. Mix well and cover with a lid. Stir occassional every 2-3 mins (add 2 spoons of oil if veggie stick at the base.) When half cooked, add coriander powder. Add green chillies. Mix well and let it cook. Broccolli will be done when all the water is dried and they shrink in size. Add tomatoes and salt as per your taste. Let it cook for 3-4 mins more stirring it 2-3 times.
Serve with hot chapatis/ rice and daal. Never knew broccolli tasted so nice??