Broccoli & Bell Pepper Zunka Recipe
Dive into a delightful breakfast option that’s not only vibrant but also packed with nutrients. This Broccoli & Bell Pepper Zunka combines the wholesome goodness of vegetables with a hint of spices, making it a perfect dish to kickstart your day. Originating from Maharashtrian cuisine, this recipe is vegetarian, satisfying, and does not include onions or garlic, catering to those seeking a Sattvic diet. Serve it alongside toasted bread or traditional bhakri for a wholesome meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cumin seeds (Jeera) | 1 teaspoon |
| Turmeric powder (Haldi) | 1 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Red Chilli powder | 1/2 teaspoon |
| Gram flour (Besan) | 1/4 cup |
| Water | 1/2 cup |
| Broccoli (finely chopped) | 1 cup |
| Cabbage (Patta Gobi/ Muttaikose, finely chopped) | 1/2 cup |
| Red Bell pepper (Capsicum, finely chopped) | 1/2 |
| Green Bell Pepper (Capsicum, finely chopped) | 1/2 |
| Sunflower Oil | 1 tablespoon |
Preparation Time
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Servings
- Servings: 4
Cuisine
- Cuisine: Maharashtrian
- Course: North Indian Breakfast
- Diet: No Onion No Garlic (Sattvic)
Instructions
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Prep the Ingredients: Begin by preparing all the ingredients. Ensure that the cabbage is chopped finely to allow for even cooking.
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Heat the Oil: In a kadai or a heavy-bottomed pan, add one tablespoon of sunflower oil and heat it over medium flame until it’s hot.
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Add Spices: Once the oil is heated, add the cumin seeds and asafoetida. Allow them to crackle, releasing their fragrant aroma into the oil.
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Sauté the Vegetables: Add the finely chopped broccoli, red bell pepper, green bell pepper, and cabbage to the pan. Sauté the vegetables for about 7 minutes or until they are tender. Since they are finely chopped, they will cook quickly.
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Prepare the Batter: In a separate bowl, mix together the red chilli powder, salt (to taste), gram flour (besan), and water. Stir well to create a smooth batter. The batter should not be too thick; adjust the water if necessary.
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Combine and Cook: Once the vegetables are cooked, pour the gram flour batter into the pan with the sautéed vegetables. Stir well to combine, ensuring that the vegetables are evenly coated with the batter.
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Cook Thoroughly: Allow the mixture to cook for an additional 5–7 minutes, stirring occasionally, until everything is well combined and cooked through. Taste and adjust seasoning if needed.
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Serve Hot: Once done, remove from heat and serve the Broccoli & Bell Pepper Zunka hot, paired with toasted bread or traditional bhakri for a complete breakfast experience.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 150 kcal |
| Protein | 6 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 4 g |
| Fat | 6 g |
This Broccoli & Bell Pepper Zunka is not just visually appealing with its vibrant colors but also a powerhouse of nutrients that can easily fit into a healthy breakfast or snack option. Enjoy the simple yet satisfying flavors that this dish brings to your table!
