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Indian Broccoli Junka

Harshada Dhande-Sarode

"Spicy broccoli recipe. Serve with Indian bread."
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32 m servings 164 cals
Original recipe yields 4 servings

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  1. 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. 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 gram flour into broccoli mixture; cook, stirring constantly, until broccoli is coated and doesn't stick to skillet, adding more flour if needed, 5 to 8 minutes. Drizzle 1 teaspoon oil over junka to serve.


  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 164 calories; 12.3 g fat; 10.2 g carbohydrates; 3.5 g protein; 0 mg cholesterol; 1323 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Made as written and the different seasonings seemed to overpower this dish some. It was okay but I'd definitely cut back on the cumin and turmeric if I were to make again.