Recipe Details
Ingredients
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3tablespoonsvegetable oil
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½teaspoonmustard seed
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1smallonion, chopped
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½teaspooncumin seeds
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1tablespoonginger-garlic paste
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1teaspoonchili powder, or more to taste
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1teaspoonground turmeric
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1headbroccoli, chopped
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2teaspoonswater
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2teaspoonssalt
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3tablespoonsgram flour (garbanzo bean flour), or more as needed
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1teaspoonvegetable oil
Cooking Directions
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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.
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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.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories164 | |
| % Daily Value * | |
| Total Fat 12g |
16% |
| Saturated Fat 2g |
10% |
| Sodium 1323mg |
58% |
| Total Carbohydrate 10g |
4% |
| Dietary Fiber 3g |
10% |
| Total Sugars 3g |
|
| Protein 4g |
|
| Vitamin C 69mg |
344% |
| Calcium 52mg |
4% |
| Iron 1mg |
8% |
| Potassium 297mg |
6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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