Zunka Video by Tarla Dalal

Zunka Video by Tarla Dalal

Viewed 8125 times

Zunka Video by Tarla Dalal. 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.

Tweet

Recipe Description for Zunka

Ingredients

For Zunka
1 cup besan (bengal gram flour)
2 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1 tsp chopped ginger (adrak)
2 tbsp chopped green chillies
2 tbsp chopped garlic (lehsun)
1 cup chopped onions
1/4 tsp turmeric powder (haldi)
salt to taste
1/2 cup chopped coriander (dhania)

For The Tempering
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
8 to 10 curry leaves (kadi patta)
2 tsp chopped garlic (lehsun)
2 dry red chillies (pandi)

For Serving
chawal bhakri

Method

For zunka

1. To make {span class="bold1"}zunka{/span}, 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 a lid 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.
10. Serve the {span class="bold1"}zunka{/span} immediately with chawal bhakri.

See step by step images of Zunka recipe

RECIPE SOURCE : Swadisht Subzian