Zunka

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.