Zunka


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Traditional Maharashtrian and spicy, the Zunka is considered by many as a dry version of the famous pitla. It is like a curry of ginger, green chillies, garlic, onions and coriander perked up with a very flavourful tempering. Although a variety of spices are used, the curry leaves in the tempering lends a classic, aromatic touch to this subzi. Serve it right off the stove with bhakri, thecha and buttermilk, as it will get dry if left for long.

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Preparation Time:    Cooking Time:     Makes 4 servings
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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, 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, salt, mix well and cook on a slow flame for 1 to 2 minutes, while stirring occasionally.
  5. Add 1½ cups of hot water, mix well and cover and cook on a slow flame for 3 to 4 minutes, while stirring occasionally.
  6. Add the coriander, mix well and keep aside.
  7. 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.
  8. Add the curry leaves, red chillies and sauté on a medium flame for a few seconds.
  9. Add the tempering to the zunka and mix well.
  10. Serve immediately.


RECIPE SOURCE : Swadisht SubzianBuy this cookbook
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 on 10 Jan 14 10:59 AM


This famous maharashtrian dish is available everwhere on the streets of mumbai and I was always curious as to how its made! this recipe seemed like its perfect replica..only a healthier one! I found the zunka very tasty and went well with bhakri and onions ofcourse!