Zunka (Gram Flour Curry - Maharashtrian Style)

 

           Zunka is a simple homemade style 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 prepared dry or in a semi-liquid form called Pithla. 

           This recipe is a very easy and a quick dish that takes very little time to prepare and tastes just amazing. Never could imagine that such a simple curry can taste so delectable. 

          Traditionally, Zunka is served with Bhakri (jowar / white millet / sorghum flour chapati). However, it can also be relished with chapatti or any Indian bread. So check out the step by step pictorial recipe to prepare my version of this regional comfort dish.  

• 1 cup Gram flour (besan)
• 4-5 tbsp. oil
• 1 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 tsp. ginger, grated
• 1 tsp. garlic, chopped
• 1-2 green chilies, chopped
• handful of coriander leaves, chopped (save few for garnishing)
• 1-2 onions, chopped
• 1/2 cup spring onion, 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 tsp. lime juice

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

         Now add the cumin seeds and asafoetida. Sauté for a few seconds. 

          Then add the ginger, garlic, green chilies and half of the coriander leaves. Fry on a medium flame till light brown. 

          Add the onions and a pinch of salt. Sauté till they turn translucent.

          Then add the chopped spring onion and continue to stir fry till light brown.

          Add the coriander powder, cumin powder, turmeric powder and red chili powder. Sauté till the oil separates. 

           Now add the gram flour and salt to taste. Mix everything well. Keep sprinkling water at intervals and cook, covered, on a low flame till it is cooked and crumbly.

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

     Heat oil in a pan & temper with the mustard seeds. Allow it to splutter. 

         Now add the cumin seeds & asafoetida. Sauté for a few seconds. 

                    Then add the ginger, garlic, green chilies....

and half of the coriander leaves. Fry on a medium flame till light brown. 

  Add the onions & a pinch of salt. Sauté till they turn translucent.

 Add the chopped spring onion & continue to stir fry till light brown.

Add the coriander powder, cumin powder, turmeric powder & red chili powder. Sauté till the oil separates. 

                    Add the gram flour & salt to taste. 

                     Mix everything well. 

Keep sprinkling water at intervals & cook, covered, on a low flame till it is cooked & crumbly.

           When done, add the remaining coriander leaves & lemon juice. 

Enjoy with bhakri (jowar / finger millet chapatti) or any Indian bread.

Besan Ki Sabzi (Gram Flour Curry)

 

           Besan Ki Sabzi is a yummy Gram Flour curry that comes in handy when we run out of any veggies. It is almost similar to Gatte Ki Sabzi, a signature dish of Rajasthan, where chickpea flour dumplings are boiled in water and cooked in a spicy yoghurt based gravy. 

           However, the preparation of this dish is slightly different. In this recipe, a batter made of chickpea flour and other ingredients are steamed just like in dhokla, cut into diamond / square shapes and then cooked in a onion-tomato-yoghurt based gravy. This yummy preparation can be enjoyed with steamed rice, jeera rice or any type of Indian flat bread. So check out the step by step pictorial recipe to prepare this simple homemade delicacy. 

Batter - 

• 1/2 cup gram flour (besan)
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 tsp. cumin seeds
• 1/2 tsp. carom seeds, crushed
• 1 tsp. kasuri methi, crushed
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• 1/2 tsp. garam masala powder
• 2 tbsp. chopped onion
• 2 tbsp. chopped carrot
• 2 tbsp. chopped capsicum
• 2 tbsp. chopped tomato
• 2 tbsp. chopped coriander leaves
• 2 tbsp. chopped mint leaves
• 1 tbsp. chopped green chilies
• 1/2 cup yoghurt
• water as required
• 1/4 tsp. baking soda

Gravy - 

• 2 tbsp. ghee
• 1 tbsp. oil
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1 tbsp. roasted coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1 tbsp. red chili powder
• salt to taste
• 1 tomato, pureed
• 1/2 cup yoghurt
• 1 tbsp. coriander leaves, chopped

          Batter - In a large bowl, mix all the above mentioned ingredients (except baking soda) and prepare a batter of pouring consistency. Then add the baking soda and give it a whisk. 

          Pour the prepared batter into a greased container / cake tin and steam on a low flame for 18-20 minutes. Keep aside to cool and then cut into desired shapes. Keep aside. 

          Gravy - Heat 1 tbsp. oil in a pan and sauté the sliced besan gatte till light brown. Keep aside. 

          Add the ghee to the remaining oil and temper with cumin seeds and asafoetida. Sauté for a few seconds. 

           Then add the onion and stir fry till light brown. Add the ginger-garlic paste and all the dry spices mixed with 2 tbsp. water. Mix well and sauté for a minute. 

          Now add the tomato puree and continue to sauté for a minute more. Then add the yoghurt and stir fry till the oil separates from the gravy. 

          Add 1 cup water and bring it to a boil. Now gently drop in the fried gatte and simmer, covered, for 5-7 minutes or till you get the desired gravy consistency.

          When done, switch off the flame and garnish with chopped coriander leaves. Serve with hot steamed rice, jeera rice or any flat Indian bread. 

Batter - In a large bowl, mix all the above mentioned ingredients (except baking soda) & prepare a batter of pouring consistency. 

                     Then add the baking soda & give it a whisk. 

Pour the prepared batter into a greased container / cake tin & steam on a low flame for 18-20 minutes. 

                         Keep aside to cool.

                    Cut into desired shapes & keep aside. 

Gravy - Heat 1 tbsp. oil & sauté the sliced besan gatte till light brown. Keep aside. 

Add the ghee to the remaining oil. Temper with cumin seeds & asafoetida. Sauté for a few seconds. 

                 Add the onion & stir fry till light brown. 

Add the ginger-garlic paste & all the dry spices mixed with 2 tbsp. water. Mix well & sauté for a minute. 

              Add the tomato puree & continue to sauté for a minute more. 

                       Then add the yoghurt.

                        Stir fry till the oil separates from the gravy. 

                       Add 1 cup water & bring it to a boil.

Gently drop in the fried gatte & simmer, covered, for 5-7 minutes or till you get the desired gravy consistency.

When done, switch off the flame & garnish with chopped coriander leaves. 

            Serve with hot steamed rice, jeera rice or any flat Indian bread.