Broccoli separated into small florets, blanched
Sunflower seeds (charoli/chironji)
Spring onion bulbs
2 inch pieces
Black pepper powder
Cornflour/ corn starch
Fresh red chillies diagonally sliced
Dry roast black sunflower seeds for a couple of minutes on medium heat and transfer into a bowl. Chop spring onion bulbs.
Heat oil in a non stick pan, add spring onions and sauté. Roughly chop cabbage and add.
Add ginger and garlic and continue to sauté. Add ½ cup water and cook.
Tear pak choy and add along with broccoli florets, salt, pepper powder, soy sauce and mix well.
Add red chillies and mix. Mix cornstarch with ¼ cup water and add to the pan, a little at time, and mix. Cook till the sauce thickens a little.
Transfer into a serving bowl, sprinkle sunflower seeds and serve hot.