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Thursday, 3 December 2015

Zunka (Gram Flour Curry - Maharashtrian Style)


          Zunka happens to be a simple gram flour curry that is a common staple diet in rural Maharashtra.  It is also popular in Karnataka. There are many versions to this recipe, where it is made dry or in a semi-liquid form called Pithale. 

          Traditionally it is had with Bhakri (jowar / white millet / sorghum flour chapatti). But it can be relished with plain chapatti or any Indian bread too. Please check for a step by step method with pictures to prepare it.  





  • 1/2 cup besan (Gram flour)
  • 4-5 tbsp. oil
  • 1 tsp. mustard seeds
  • 1/2 tsp. cumin seeds
  • 1/4 tsp. asafoetida
  • 1 tbsp. ginger-garlic paste
  • handful of coriander leaves, chopped (leave few for garnishing)
  • 2-3 onions, chopped
  • salt to taste
  • 1/2 tsp. cumin powder (dry roasted & ground)
  • 1 tsp. coriander powder (dry roasted & ground)
  • 1 tsp. red chili powder or to taste
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. garam masala powder
  • 1/2 cup spring onion, chopped
  • 1 tsp. lime juice





          Heat oil in a non-stick pan and temper with the mustard seeds. Allow it to splutter. Then add the cumin seeds and asafoetida, followed by ginger-garlic paste and coriander leaves.

          Fry on a medium flame till light brown. Now add the onions and salt . Continue to saute till light brown.

          Add the ginger-garlic paste and saute for a few seconds. Then add all the powdered spices (except salt). Fry till oil separates.

          Add all the powdered spices and mix well. Add the spring onions and give it a stir. Saute for a minute.

           Now add the besan and mix everything well.   Keep sprinkling water and cooking, covered on a low flame for 3-5 minutes till it is nice and crumbly.

          When done, add the lime juice and serve, garnished with coriander leaves. Enjoy with bhakri (jowar / finger millet chapatti) or any Indian bread.


        

                         Heat oil in a pan and temper with mustard seeds. Allow it to crackle.



Then add cumin seeds and asafoetida, followed by ginger-garlic paste...



.....and coriander leaves. Saute for a few seconds.



Add the onions and salt. Fry till light brown.



Add all the other powdered spices and mix well.




                               Add the spring onion and give it a stir. Stir fry for a minute.



                               Now add the besan (gram flour) and mix everything well.




                               Keep sprinkling water and cooking on a low flame.




                               Cover and cook for 5-7 minutes, stirring at intervals till done.




                    Add the lime juice and mix well. Serve, garnished with coriander leaves.





              Garnish with coriander leaves & serve as a side dish with chapattis or bhakri..









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