Zunka


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raditional 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.

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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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Zunka recipe - How to make Zunka

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings (4 serving )
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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 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. Cover with a lid 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 and 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 with chawal bhakri.

Nutrient values per serving
Energy272 cal
Protein9 g
Carbohydrates28.4 g
Fiber6.6 g
Fat13.6 g
Cholesterol0 mg
Vitamin A361.7 mcg
Vitamin B10.2 mg
Vitamin B20.1 mg
Vitamin B31.1 mg
Vitamin C8.1 mg
Folic Acid62.5 mcg
Calcium44 mg
Iron2.4 mg
Magnesium0 mg
Phosphorus0 mg
Sodium33.1 mg
Potassium344.8 mg
Zinc0.8 mg

RECIPE SOURCE : Swadisht SubzianBuy this cookbook

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Reviews

Zunka
5
 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!