Zunka ,
Recipe Link : https://www.tarladalal.com/Zunka-4372r
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Zunka
Traditional Maharashtrian and spicy, the Zunka is considered by many as a dry version of the famous pitla. It is like a curry of ginger, green chillies, garlic, onions and coriander perked up with a very flavourful tempering. Although a variety of spices are used, the curry leaves in the tempering lends a classic, aromatic touch to this subzi. Serve it right off the stove with bhakri, thecha and buttermilk, as it will get dry if left for long.
Preparation Time: 15 minutes.
Cooking Time: 14 minutes.
Serves 4.
1 cup besan (bengal gram flour)
2 tbsp oil
½ tsp mustard seeds (rai / sarson)
½ tsp cumin seeds (jeera)
¼ tsp asafoetida (hing)
1 tsp chopped ginger (adrak)
2 tbsp chopped green chillies
2 tbsp chopped garlic (lehsun)
1 cup chopped onions
¼ tsp turmeric powder (haldi)
Salt to taste
½ cup chopped coriander (dhania)
For the tempering
1 tbsp oil
½ tsp mustard seeds (rai / sarson)
¼ tsp asafoetida (hing)
8 to 10 curry leaves (kadi patta)
2 tsp chopped garlic (lehsun)
2 dry red chillies (pandi)
For serving
Chawal Bhakri
1. Heat the oil in a deep non-stick kadhai and add the mustard seeds.
2. When the seeds crackle, add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds.
3. Add the ginger, green chillies, garlic and onions and sauté on a medium flame for 5 minutes.
4. Add the turmeric powder, besan and salt, mix well and cook on a slow flame for 1 to 2 minutes, while stirring occasionally.
5. Add 1½ cups of hot water and mix well. Cover with alid and cook on a slow flame for 3 to 4 minutes, while stirring occasionally.
6. Add the coriander, mix well and keep aside.
7. For the tempering, heat the oil in a small non-stick pan, add the mustard seeds, asafoetida and garlic and sauté on a medium flame for 1 minute.
8. Add the curry leaves and red chillies and sauté on a medium flame for a few seconds.
9. Add the tempering to the zunka and mix well.
Serve immediately with chawal bhakri.
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