Zunka
Time to cook
15 minutes
Difficulty
Easy
Serves
2
A traditional spicy Maharashtrian curry that is made with besan or chickpea flour, ginger, green chillies, garlic, onions and coriander.
Ingredients
Besan
0.5 cup
Cold Pressed Olive Oil
1 Tbsp
Yellow Mustard
0.25 tsp
Cumin Seeds
1 pinch
Water
0.75 cup
Asafoetida
0.125 tsp
Fresh Ginger
0.5 tsp
Picador Chillies
1 Tbsp
Fresh Garlic
1 tbsp
Onion Raw
0.5 cup
Turmeric
1 pinch
Salt
1 pinch
Coriander Leaves
0.25 cup
Cold Pressed Olive Oil
1 Tbsp
Yellow Mustard
0.25 tsp
Asafoetida
0.125 tsp
Curry Leaves
5 leaf
Fresh Garlic
1 clove
Red Chilli Pepper
1 chilli
Step-by-step instructions to cook
Prep
Rinse and chop the vegetables.
Cooking
Heat the oil in a deep non-stick kadai and add the mustard seeds.
When the seeds crackle, add the cumin seeds (jeera) and asafoetida (hing) and sauté on a medium flame for a few seconds.
Add the ginger, green chilies, garlic, and onions and sauté on a medium flame for 5 minutes.
Add the turmeric powder, besan, and salt, mix well, and cook on a slow flame for 1 to 2 minutes while stirring occasionally.
Add hot water and mix well. Cover with a lid and cook on a slow flame for 3 to 4 minutes, while stirring occasionally.
Add the coriander, mix well, and keep aside.
Heat oil in a small non-stick pan, add the mustard seeds, asafoetida (hing), and garlic, and sauté on a medium flame for 1 minute.
Add the curry leaves, and red chilies and sauté on a medium flame for a few seconds.
Add the tempering to the zunka and mix well.
Nutrition information
(per serving)
Carbs
14.6
Proteins
5.0
Fats
7.1
Fiber
2.7
141
kcal
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