Zunka - traditional maharashtrian dish

Zunka

Traditional Maharashtrian and spicy, the Zunka is considered by many as a dry version of the famous pitla.

Preparation Time: 15 mins 
Cooking Time: 14 mins 
Total Time: 29 mins
Makes 4 servings

Ingredients
- 1 cup besan (bengal gram flour)
- 2 tbsp oil (olive oil/mustard oil/ghee/or of your choice)
- 1/2 tsp mustard seeds ( rai / sarson)
- 1/2 tsp cumin seeds (jeera)
- 1/4 tsp asafoetida (hing)
- 1 tsp chopped ginger (adrak)
- 2 tbsp chopped green chillies
- 2 tbsp chopped garlic (lehsun)
- 1 cup chopped onions
- 1/4 tsp turmeric powder (haldi)
- salt to taste
- 1/2 cup chopped coriander (dhania)

For The Tempering
- 1 tbsp oil
- 1/2 tsp mustard seeds ( rai / sarson)
- 1/4 tsp asafoetida (hing)
- 8 to 10 curry leaves (kadi patta)
- 2 tsp chopped garlic (lehsun)
- 2 dry red chillies (pandi)

For Serving
chawal bhakri

Method

1. Heat the oil in a deep non-stick kadhai and add the mustard seeds.

2. When the seeds crackle, add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds.

3. Add the ginger, green chillies, garlic and onions and sauté on a medium flame for 5 minutes.

4. Add the turmeric powder, besan and salt, mix well and cook on a slow flame for 1 to 2 minutes, while stirring occasionally.

5. Add 1½ cups of hot water and mix well.

6. Cover with a lid and cook on a slow flame for 3 to 4 minutes, while stirring occasionally.

7. Add the coriander, mix well and keep aside.

8. For the tempering, heat the oil in a small non-stick pan, add the mustard seeds, asafoetida and garlic and sauté on a medium flame for 1 minute.

9. Add the curry leaves and red chillies and sauté on a medium flame for a few seconds.

10. Add the tempering to the zunka and mix well.

11. Serve immediately with chawal bhakri.