This meal is actually inspired by the Burmese Khao Suey, where a thick gravy is poured over a nice mix of noodles and toppings. I wished to create a thick vegetarian broth that could be poured over a pretty bowl of crunchy vegetables, such that each mouthful had a distinct flavour with the broth holding it all together. This meal possibly tastes best at room temperature, or even a tad cold - which is what makes it an amazing summer meal.
1 broccoli, cut into small florest. Chop up the stem separately to make use in the broth.
4-5 pieces of sundried tomatoes
1/4 shavings of raw mango
1 medium onion, sliced
3-4 baby corn, quartered lengthwise and then cut into inch long pieces
5-6 sprigs of mint
1 red bird chilli
3-4 tablespoons fresh cream
salt to taste
1-2 boiled eggs, roughly chopped (optional)
Heat a little oil in a saucepan, add the red bird chilli, the broccoli stem and the sundried tomato.
Toss for 3-4 minutes, then add just enough water to cover the vegetables. Put on a lid and allow to simmer until the broccoli stem is soft. Add the sprigs of mint and bring off the heat.
Blend using a hand blender, to form a thick broth. Stir in salt and fresh cream and allow to cool.
In a pan, heat up a little oil. Add the sliced onions and cook until it begins to brown. Add the broccoli and baby corn, and cook on a low heat with the lid on until the broccoli barely cooks. Toss in the mango shavings, turn off the heat and stir well.
Place the dry vegetables in a serving bowl with the pieced of boiled egg (optional). Pour the broccoli broth over the vegetables to eat.