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Thursday 3 December 2015

Zunka (Gram Flour Curry - Maharashtrian Style)

          Zunka is 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 chapati). But it can be relished with plain chapatti or any Indian bread too. So check out the step by step pictorial recipe 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 (save 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 sauté till light brown.

          Then add all the dry spices (except salt). Fry till oil separates. Add the spring onions and give it a stir. Sauté 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 & temper with mustard seeds. Allow it to crackle.

Add cumin seeds & asafoetida, followed by ginger-garlic paste...

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

Add onions & salt. Fry till light brown.

Add all the other dry spices & mix well.

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

                                Add besan (gram flour) & mix everything well.

                                Keep sprinkling water & cooking on a low flame.

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

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

                             Garnish with coriander leaves & serve with chapatis or bhakri.

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