Zunka is a famous Maharashtrian dish which has bengal gram flour also known as besan as its main ingredient. This basic Zunka recipe can be combined with very many vegetables. This recipe is yet another popular Zunka version with Capsicum as its main base. It’s quite simple to make and can be enjoyed as a part of your meal. This dish is dry and hence any daal or gravy based vegetable goes well with it. Serve it hot with Bhakhar which is a traditional Maharashtrian flat bread or Phulka Roti.
Preparation Time: 10 mins
Cooking Time: 15 mins
Ingredients:
2 large green capsicum, washed and diced
5 to 6 tbsp bengal gram flour (besan)
1 medium onion, chopped
2 to 3 garlic cloves, finely chopped
1 green chilli, finely chopped
1½ tbsp oil
½ tsp mustard seeds
½ tsp cumin seeds
¼ tsp asafetida
1 tsp red chilli powder
1 tsp turmeric powder
1 tsp cumin – coriander seed powder
½ tsp dry mango powder (amchur) - Optional
Salt as per taste
Finely chopped coriander seeds to garnish
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Method:
Take a non – stick pan and heat oil in it. Once oil is hot, add in mustard and cumin seeds. Let the seeds crackle. Once crackling stops, add asafetida, garlic and onions to it.
Sauté on low heat for about a minute or until onions are pink and soft.
Add in diced capsicum to the onions. Season with salt and cook uncovered for about 10 minutes. Note that the salt content has to be enough for capsicum as well as the flour. Also keep in mind that add a little less salt than required as amchur (dry mango powder) will also provide saltiness to the dish. You need to cook capsicum uncovered to retain its green color. Keep stirring occasionally to make sure that capsicum is cooked evenly.
Simultaneously, take a small non – stick pan and dry roast besan for about 2 to 3 minutes or until it gives out a aroma. Once done, remove from heat. Mix in chilli powder, turmeric powder, cumin – coriander seed powder along with amchur (dry mango) powder to the roasted flour. Sieve the flour mixture into a separate bowl to make sure all the ingredients are mixed with each other and flour doesn’t have any lumps in it.
Once the capsicum is cooked, slowly sprinkle about a tablespoon at a time of the flour mixture on the cooked capsicum. Mix well and cook over low to medium heat. Keep adding the flour in small quantity and mix to coat all capsicum and cook flour evenly. Cover and cook for about 2 minutes on low heat.
Once done, garnish with finely chopped coriander leaves and serve hot with Bhakhar, Phulka Roti or simple Paratha.
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