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.