Sunday, December 12, 2010

Zunka

Pithala Bhakri is a very popular Marathi recipe across the world. I have already posted the recipe. Today I am posting recipe of Zunka, which is a dry version of Pithala. You can make it with some vegetables or if you don't have any vegetable at home then also you can prepare it. Today I am showing Zunka of Onion, Capsicum & Methi leaves. But you can also make Zunka with grated cabbage, Spring onion or any green leafy vegetable. In some place of Maharashtra it is called as "Pith perun Bhaji"


Ingredients


For Kandyacha (Onion ) Zunka

Chopped Onion - 1 bowl

Besan (Gram flour) - 4-5 Tablespoon

Red chilli powder - 1 - 1,1/2 teaspoon

Turmeric powder - 1/2 teaspoon

Mustard seeds - 1/2 teaspoon

Asafetida - A pinch

Oil - 3 tablespoon

Salt to taste.


For Methi Zunka

Chopped Methi (Fenugreek) leaves - 1 bowl

Chopped Garlic cloves - 2-3 teaspoons

Besan (Gram flour) - 4-5 Tablespoon

Red chilli powder - 1 - 1,1/2 teaspoon

Turmeric powder - 1/2 teaspoon

Mustard seeds - 1/2 teaspoon

Asafetida - A pinch

Oil - 3 tablespoon

Salt to taste


For Capsicum Zunka

Chopped green capsicum- 1 bowl

Besan (Gram flour) - 4-5 Tablespoon

Red chilli powder - 1 - 1,1/2 teaspoon

Turmeric powder - 1/2 teaspoon

Mustard seeds - 1/2 teaspoon

Asafetida - A pinch

Oil - 3 tablespoon

Salt to taste



Procedure

For Kandyacha (Onion ) Zunka

Heat oil in kadai. Make tempering with mustard seeds, asafetida and turmeric powder. Now add onions and saute it. Cover it and let it cook till it becomes transparent. Now add chilli powder, salt and mix well. Then add gram flour, stir well. It will absorb the moisture and oil. Saute it neatly to break the lumps. Cover it and let the flour cook properly for 3-4 minutes. Flame should be very slow.


For Methi Zunka

Heat oil in kadai. Make tempering with mustard seeds, asafetida and turmeric powder. Add Garlic and saute it till it becomes nice brown. Now add Chopped Methi leaves and saute it. Cover it and let it cook Properly. Now add chilli powder, salt and mix well. Then add gram flour, stir well. It will absorb the moisture and oil. Saute it neatly to break the lumps. Cover it and let the flour cook properly for 3-4 minutes. Flame should be very slow.


For Capsicum Zunka

Heat oil in kadai. Make tempering with mustard seeds, asafetida and turmeric powder. Now add Capsicum and saute it. Cover it and let it cook Properly. Now add chilli powder, salt and mix well. Then add gram flour, stir well. It will absorb the moisture and oil. Saute it neatly to break the lumps. Cover it and let the flour cook properly for 3-4 minutes. Flame should be very slow.


You can have it with bhakri or Chapati. Very much appropriate to carry in travelling.





This Goes to Sara's  "ONLY GREENS" Event a brain child of Pari.





8 comments:

Akila said...

wow so yummy and lovely dish dear... never heard of this before but love to try it dear...

Swathi said...

Delicious recipe. Lovely greens.

Priya said...

Beautiful zunkas, am in love with that onion zunka..

RAKS KITCHEN said...

Sounds good,loved all the three versions,I loved the capsicum one the best :)

Priya (Yallapantula) Mitharwal said...

bookmarked :)

R said...

zunka/peeth perun bhaji is my fav, all the bhajis look so yummy!

Biny Anoop said...

thx for all the zunka recipe....hope tohave some bhakri as well.
Thx.
Biny

Ashwini said...

I liked the idea for the besan kanda bhaaji never tried it ....but look yummy..

http://desidhabba.blogspot.com/

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