Zunka

Zunka or jhunka is a traditional Maharashtrian dish which is usually paired with and tastes best with a thick flat bread made of Bajra known as Bhakri. Zunka Bhakri comprises a daily diet of people in rural part of Maharashtra, especially the farmers. They carry Zunka Bhakri as Nhyari (Breakfast) to their farms. The zunka is a dish that is popular in the western states of Maharashtra and Goa as well as the neighbouring South Indian state of Karnataka. But in modern world this a fashion to eat Zunka Bhakari in top restaurants as an authentic dish.

Zunka is a dry version of famous Pithala (another Maharashtrian delicacy). Zunka is a spicy and delicious preparation of Besan (gram flour). Lots of garlic, Chilies and Onions are added to this preparation. A very simple and easy to follow recipe. It needs only a few ingredients and gets ready in no time. A traditional dish that is spicy and is enjoyed by many. 

Basically besan is rich in protein and dietary fibre. Hundred grams of besan or gram flour contains 22 grams of protein and 10 grams of dietary fibre, as per data by the United States Department of Agriculture (USDA). Not only that, besan is also rich in calcium (45 mg), magnesium (166 mg or 47 per cent of daily value), phosphorus (318 mg or 45 per cent of DV)

and potassium 846 mg or 18 per cent DV). This is what makes besan a great addition to a healthy diet, particularly for those who have high blood pressure and high blood sugar. The presence of fibre and protein in besan makes it great for improving satiety and keeping hunger pangs at bay.

So...Let's Cook Good Food....

Serves 4 people.

Ingredients

2 tbsp oil

1 tsp mustard

1 tsp cumin / jeera

A pinch of hing / asafoetida

4 clove garlic, finely cut

1 onion, finely chopped

¼ tsp turmeric

1 tsp red chilli powder

1 tsp  kashmiri red chilli powder

2 tbs Yogurt

Salt to taste

1 cup besan / gram flour

Water as required

2 tbsp coriander, finely chopped

Method

Firstly, in a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, 1 tsp cumin and pinch hing.

Also add 4 clove garlic (cut in a pieces) and sauté well.

Now add 1 onion and saute until the change colour slightly.

Further add ¼ tsp turmeric, 1 tsp red chilli powder and Kashmiri red chilli powder and 1 tsp salt.

Sauté slightly, without burning the spices.

Turn off the heat. Add Yogurt in to the mixture and saute well.

Turn on the head and add ½ cup water and mix well.

Add coriander and mix well.

Now add 1 cup besan and saute on low flame.

Sauté for 5 minutes, or until the besan turns golden and aromatic.

Adjust water and basin until the mixture turns moist.

Cover and simmer for 10 minutes, or until the besan is cooked completely.

Give a good mix making sure there are no lumps. Turn off the heat.

Now take a small tempering pot, add 1 tsp of oil, once hot splutter ½ tsp mustard seeds,

add 2 pieces of garlic and heat until it turns golden colour.

Finally, Sprinkle this mixture on plated Zunka and enjoy Zunka with Bhakri.