This is a very simple, quick, and healthy side dish. Broccoli has a lot of fiber, proteins, vitamins K, C, A, E, and several B vitamins, plus minerals like chromium, phosphorus, copper, and manganese. Gram flour (besan/chickpea flour) is a good source of protein. The non-gravy curries made from besan are popularly known as ZUNKA, which is very popular in Maharashtra (India).
Ingredients:
- ½ cup besan
- 4 cups broccoli
- Salt
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- ¼ tsp Hing (Asafoetida)
- 1 tsp red chili powder
- 1 tsp dried mango powder (Amchur)
- ½ tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 3-4 garlic cloves- cut into small pieces
- 2 tbs oil
Method:
- You can use only broccoli florets to make this dish. But if you want to use stems too, cut them into small pieces.
- Take a cooking pot and add oil to it.
- Heat the oil and add mustard seeds and cumin seeds. Let them crackle.
- Add hing powder and garlic pieces. Let them cook.
- First, add pieces of broccoli stems, and mix well so they get covered with oil.
- Cover it and cook for 1-2 minutes.
- Then add broccoli florets and mix well.
- Lower the flame and cover the lid.
- Take besan flour in a bowl. Add chili powder, turmeric powder, cumin powder, coriander powder, salt, and amchur powder. Add 1 tsp oil to the mixture and mix well.
- Once the broccoli starts becoming soft and cooked, sprinkle the above mixture. Cover the lid and let the steam deposit on the undersurface of the lid in the form of droplets. Once enough moisture gets collected, open the lid and transfer that moisture to curry. Then slowly mix it. Make sure all broccoli florets get covered with the flour mixture well. You can repeat the step twice or thrice and the zunka is ready.
- Serve it with hot rice and ghee (clarified butter) or rice and curd (plain yogurt) or as a side dish while eating.
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