Ingredients:

1 cup chickpea flour/besan
2 teaspoons oil
1 teaspoon cumin seeds/jeera
1 cup onion finely chopped
6 cloves of garlic, chopped
2 green chillies, finely chopped
1 green capsicum/Shimla mirch, chopped
1 red capsicum chopped
4 cups broccoli chopped
Salt as per taste
½ teaspoon fennel/saunf seeds
1 teaspoon turmeric powder
¾ teaspoon red chilli powder
4 teaspoon coriander/dhania powder
Lemon juice and coriander leaves/kothmir
- for garnish

Preparation:

Dry roast the besan on a pan over medium heat for 4 to 5 minutes. Stir occasionally to avoid burning. Keep aside.
Heat oil in a pan over medium heat, add cumin seeds and roast.
Add onion, garlic and green chillies. Cook until the garlic is translucent. Add capsicum and cook for 2 minutes.
Them add broccoli with a pinch of salt and mix well. Add sufficient water, mix well, cover and cook till the broccoli is well done.
Mix fennel seeds, turmeric, red chilli and coriander powders and salt to the roasted besan and add to the pan. Mix well. Cover again and cook for a minute. Sprinkle 2 to 3 tablespoons of water and mix in.
Add water as needed so there is no dry flour. It should not clump around the broccoli and vegetables. Cover and cook for 3 more minutes.
Garnish with chopped coriander leaves and a dash of lemon.

Serve with chapatti/bhakri.