Cut the broccoli florets to the sizes you prefer. Add them to warm water and leaves for 2 to 3 mins. Drain and set aside.

Wash, peel and wash potatoes. Chop them to half inch pieces and keep them immersed in a bowl of water until used.

Chop garlic and green chilies. Set aside.

Heat oil in a pan. Add cumin. When they begin to crackle add chopped garlic and chillies

Saute just for 30 seconds to 1 min. Do not brown or fry further otherwise they will be burnt later.

Drain water from the potatoes and add them to the pan. Stir fry for a minute and cook covered on a medium heat until done al dente.

Check if they are al dente, just cooked and not too soft.

Add turmeric, chili, garam masala, coriander powder and cumin powder.

Mix and saute just for 30 seconds. Sprinkle 2 to 3 tbsp water.

Add the broccoli florets and stir fry for 1 minute.

Next 1 tsp oil and sprinkle salt as desired. Toss and fry until the broccoli is done to your liking. Avoid over cooking, remove from the pan when it is tender. Broccoli takes only 3 to 5 mins to cook.

Remove potato broccoli stir fry to a serving bowl. Sprinkle some sesame seeds and lemon juice. Serve with rice, roti or as a side.