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.

Cauliflower Stir Fry with Prawns

 

            This is a simple and a yummy side dish made with this winter special veggie, that goes absolutely well with chapattis. This curry can be stuffed in parathas and made into a Frankie roll too. It also serves as a side dish with dal-chawal, sambar-rice or curd-rice. For a veg. version, prawns can be substituted with some soya bean chunks.

• 1 med, size cauliflower, cut into small florets
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 tsp. urad dal (split black gram)
• 1/2 cup prawns, cleaned and deveined
• 2 onions, chopped
• 3-4 cloves garlic, chopped
• 2 green chilies, slit
• 1 sprig curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• coriander leaves to garnish

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the urad dal and sauté till it changes colour. Then add the prawns and fry for a few seconds.

          Now add the cauliflower, onion, garlic, green chilies, curry leaves, salt and turmeric powder and cook, covered on a low flame. 

           Sprinkle water at intervals and stir. Cook till the cauliflower is soft. Serve, garnished with coriander leaves.

Aloo Phulkophir Dalna (Potato & Cauliflower Curry)

 

          This is a traditional Bong style Potato & Cauliflower curry which is my personal favorite. I like to enjoy it with luchi (poori) for a satisfying and comforting breakfast. It is a very common everyday preparation in most Bengali household and is generally had as a side dish with parathas or chapattis. 

          It also tastes awesome with khichdi. I have omitted onion and red chili powder as it makes the dish too heavy and spicy. Instead, added green chilies. Some fried prawns can be added instead of the dried lentil dumplings for a non-veg. version. 

• 1 med. cauliflower, cut into florets
• 1 potato, cubed
• 1/2 cup green peas
• 2 green chilies, slit
• 6-7 vadi / mangodi / dried lentil dumplings
• 3-4 tbsp. mustard oil
• 2 bay leaves
• 1" cinnamon stick
• 2 cardamoms
• 4 cloves
• 1 tsp. cumin seeds
• 1 tsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tsp. tomato paste / 1 tomato, chopped
• 1 tsp. ghee
• coriander leaves to garnish

           Heat 1 tbsp. oil and sauté the cauliflower till light brown. Keep aside. Add another tbsp. oil and fry the vadi till golden brown in colour. Keep aside.

          Heat remaining oil in a pan and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Then add the potatoes and sauté for a minute or two till they change colour.

          Now add the coriander-cumin powder, turmeric powder, tomato paste, ginger-garlic paste and garam masala powder mixed with little water. Sauté well till oil separates from the sides of the pan.

          Add the fried cauliflower, fried vadi, green peas, green chilies, salt and 1/2 cup water. Cover and cook on a low flame till the veggies are cooked. When done, add ghee and mix well. Serve, garnished with coriander leaves.

Okra Stir Fry

          This is a simple and a quick homemade style okra (Lady finger) curry with some potatoes and mint thrown in. This dry preparation is a great side dish to be enjoyed either with rice or chapatis. The addition of mint leaves enhances the flavor and is finished off with a sprinkling of some toasted sesame seeds. So do give it a try by following a step by step pictorial recipe to prepare it.

• 500 gms. bhindi (okra), chopped
• 1-2 potatoes, chopped
• 2 green chillies, chopped
• 2  tbsp. oil
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. toasted sesame seeds 
• 2 tbsp. mint leaves, chopped

          Heat oil in a non-stick pan and temper with cumin seeds. After it stops spluttering, add the asafoetida and potatoes. Sauté till light brown.

          Add the chopped okra, green chilies, salt, turmeric powder and coriander-cumin powder. Stir fry, covered, on a low flame. Stir at intervals. 

          When done, add the mint leaves and sesame seeds. Give it a toss and serve as a side dish with any Indian bread or rice.

                       Heat oil in a non-stick pan & temper with cumin seeds. Then add hing
                       & potatoes. Saute till light brown.

                        Add chopped okra, green chilies, salt, turmeric powder & coriander
                        -cumin powder. Stir fry, covered, on a low flame. Stir at intervals. 

                          When done, add the mint leaves & sesame seeds. Give it a toss.

                            Serve as a side dish with any Indian bread or rice.

Bhindi Matar (Okra-White Peas) Stir Fry

          This is just a simple stir fry recipe prepared with okra & dried white peas. They are an excellent side dish with any form of rice or chapattis. The tempering is of some aromatic panch phoron and the usual dry spices. Nothing fancy, but taste is yummy. So go ahead and prepare this amazing stir fry dish if you are looking for something easy and quick.

• 400 gms. bhindi (okra), chopped
• 1/2 cup boiled dried white peas
• 2 tbsp. oil
• 1 tsp. panch phoron (equal quantities of fennel, fenugreek, cumin, mustard & nigella seeds)
• 1/2 tsp. asafoetida
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin powder
• 1 tsp. roasted coriander powder
• 1 onion, sliced
• 1" ginger, finely chopped
• 2-3 garlic cloves, finely chopped
• 1-2 fresh green / red chilies, chopped
• 1/4 cup coriander roots, chopped
• 1 tbsp. fresh grated coconut
• 1-2 fresh red chilies, chopped 

          Heat oil in a pan and temper with panch phoron. After it stops spluttering, add the asafoetida, followed by the bhindi. Fry for 2 minutes on a high flame.

          Now add the onion, ginger, garlic, chilies, salt, coriander roots, turmeric powder, cumin & coriander powder. Mix everything well. 

          Cover and cook on a low flame by stirring at intervals. When done, add the boiled matar and toss well. 

          Switch off the flame and keep it covered for 5 minutes. Garnish with chilies and fresh grated coconut. Serve as a side dish with either rice or chapattis.

Tindora Ki Sabzi (Tendli / Ivy Gourd Curry)

          Here is a simple side dish of Tindora / Ivy Gourd prepared with some basic ingredients. It can also be paired with potatoes, but in this recipe, I gave a tempering of panch phoron (Bengali spice mix) and cooked along with some onion, ginger, garlic, green chilies and dry spices. 

          I made it a bit spicy and tangy by adding red chili powder and lime juice. Enjoy this yummy homemade style curry along with chapatti or rice. So check out the step by step pictorial recipe to prepare it.

• 350 gms. Tindora, sliced lengthwise
• 1 onion, sliced
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 2 green chilies, chopped
• 2 tbsp. oil
• 1 tsp. panch phoron (equal quantities of fennel, fenugreek, mustard, cumin & nigella seeds)
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. garam masala powder
• 1/2 tsp. red chili powder
• 1 tsp. lime juice or to taste
• coriander leaves to garnish

          Heat oil in a pan and temper with the panch phoron. After it stops spluttering, add the tindora, onion, ginger, garlic, green chilies, salt and turmeric powder.

          Mix well and cook, covered for 4-5 minutes on a medium flame. Add 1/2 cup water and continue to simmer till it turns soft.

          Add the garam masala powder, red chili  powder and the lime juice. Mix well and add coriander leaves. Switch off the flame. Give it a toss and serve as a side dish with either rice or chapattis.

                                Wash tindora well & drain. 

                                 Slice tindora lengthwise.

                                Heat oil & temper with panch phoron. Allow it to splutter.

                    Add tindora, onion, ginger, garlic, green chilies, salt & turmeric powder. 
                    Cover & cook on a medium flame for 4-5 minutes.

                                Add 1/2 cup water & continue to cook till soft.

                                Add 1/2 cup water & continue to cook till soft.

                                Add coriander leaves.

                                Serve as a side dish with rice or chapattis.

Okra Tomato Curry

          This is a super quick, easy and an equally delicious curry of Okra & Tomatoes. It takes very little time to dish out and can be enjoyed as a side dish both with rice or chapattis. I just gave a tempering of cumin seeds and asafoetida and finished it off with the addition of coriander leaves for some added flavour.

• 300 gms. okra, cut into 1" thickness
• 2 tbsp. oil
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 onion, sliced
• 2 green chilies, chopped
• 1 tsp. garlic, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander-cumin powder
• 1 tomato, sliced
• handful of coriander leaves, chopped

          Heat oil in a pan and temper with cumin seeds and asafoetida. Sauté for a few seconds. Add the okra and sauté for 2 minutes.

          Now add all the dry spices, garlic, green chilies and onion. Cover and stir fry on a medium flame by stirring at intervals. Sprinkle some water if needed.

          When the okra turns soft, add the tomato and continue to cook, covered for 2-3 minutes. Now add the coriander leaves (keep some to garnish) and toss well.

          While serving, garnish with the remaining coriander leaves and relish as a side dish with rice or chapattis.
     

Pumpkin & Raw Banana Stir Fry

          This is a simple homemade stir fry dish with some leftover veggies that were sitting in my refrigerator. Here I made this curry with pumpkin and raw banana. Very easy and at the same time delicious, it has a minimum of spices. It can be enjoyed as a side dish with either rice or chapattis. You can also add any other veggie of your choice. So check out the step by step pictorial recipe to prepare it.

• 250 gms, pumpkin, sliced
• 2-3 raw bananas, peeled & sliced
• 2 tbsp. oil
• 1 tsp. kalonji (nigella seeds)
• 1 tsp. garlic, chopped
• 1/4 tsp. asafoetida
• 2 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin powder
• handful of coriander leaves, chopped

          Heat oil in a pan and temper with nigella seeds, garlic and asafoetida. Saute for a few seconds. Add the sliced pumpkin, raw banana and green chilies.

          Fry on a high flame for 2 minutes till it turns slightly brown. Now add the salt, turmeric powder and cumin powder.

          Mix well and cover. Cook on a medium flame by stirring at intervals till the veggies turns soft and cooked. When done, add the coriander leaves and toss well.

          Switch off the flame and transfer it to a serving dish. Serve as a side dish with either rice or chapattis.

                                 Slice raw banana & pumpkin.

                              Heat oil & temper with nigella seeds, garlic & asafoetida. 

                           Add sliced pumpkin & raw banana. Fry for 2 min. till light brown.

                               Add salt, turmeric powder & cumin powder.

                   Mix & cover. Cook on a med. flame by stirring at intervals till veggies turns
                   soft & cooked. When done, add coriander leaves & toss well.

                               Serve as a side dish with either rice or chapattis.