Teppal or Tirphal is an Indian variant of Sichuan Pepper and is extensively used in Goan and Mangalorean cookery. This spice is known for its numbing-hot lemony-pepper flavour.
In this lovely dish, Teppal and red chilli peppers work together harmoniously to transform broccoli into something extraordinary. It is intensely aromatic and thrillingly delicious.
This recipe works well with any variant of Sichuan pepper, so use whichever is available in your area.
Serves 4 to 5
2 fresh broccoli heads (about 500g)
Salt to taste
2 tablespoons vegetable oil
4 dried red chilli peppers, halved (discard seeds, if you wish)
1 teaspoon dried Teppal, pitted
1. Rinse the broccoli heads and cut them into bite-sized florets. Peel off the thick skin around the stalk and thickly slice lengthwise.
2. Bring 4 cups/1L of salted water to a rolling boil in a saucepan. Add the broccoli, cover and cook until crisp-tender, about 3 minutes; drain well.
3. Heat the oil in a kadai or wok over medium-high heat. Add the red chillies and Teppal, and stir gently until the red chillies darken in colour, 1 to 2 minutes.
4. Add the broccoli and stir for 30 to 40 seconds until the florets and stalk are coated with the oil. Season with salt to taste if necessary. Turn off the heat and serve immediately.