Name: Indian Broccoli Junka
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Vegetable oil - 3 tablespoons; Mustard seed - ½ teaspoon; Onion, chopped - 1 small; Cumin seeds - ½ teaspoon; Ginger-garlic paste - 1 tablespoon; Chili powder, or more to taste - 1 teaspoon; Ground turmeric - 1 teaspoon; Broccoli, chopped - 1 head; Water - 2 teaspoons; Salt - 2 teaspoons; Gram flour (garbanzo bean flour), or more as needed - 3 tablespoons; Vegetable oil - 1 teaspoon

Ingredients for - Indian Broccoli Junka

1. Vegetable oil 3 tablespoons

2. Mustard seed ½ teaspoon

3. Onion, chopped 1 small

4. Cumin seeds ½ teaspoon

5. Ginger-garlic paste 1 tablespoon

6. Chili powder, or more to taste 1 teaspoon

7. Ground turmeric 1 teaspoon

8. Broccoli, chopped 1 head

9. Water 2 teaspoons

10. Salt 2 teaspoons

11. Gram flour (garbanzo bean flour), or more as needed 3 tablespoons

12. Vegetable oil 1 teaspoon

How to cook deliciously - Indian Broccoli Junka

1 . Stage

Heat 3 tablespoons oil in a skillet over medium heat; add mustard seeds and cook until they crackle, 1 to 2 minutes. Add onion and cumin seeds; cook and stir until onion is translucent, 5 to 10 minutes. Add ginger-garlic paste, chili powder, and turmeric; cook and stir until fragrant, 1 to 2 minutes.

2 . Stage

Mix broccoli into onion mixture; cook and stir until tender, 8 to 10 minutes. Add water and salt; cook and stir for 1 minute. Stir in gram flour and cook, stirring constantly and adding more flour if needed, until broccoli is coated and doesn't stick to the skillet, 5 to 8 minutes. Drizzle 1 teaspoon oil over junka to serve.