Zunka ,Recipe Link : https://www.tarladalal.com/Zunka-4372r------------------------------------------------------------------------------------------------Tarla Dalal's Social Media LinksTarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.comSubscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/Like Facebook | https://goo.gl/mdcqLbGet fab food images on Pinterest | http://www.pinterest.com/tarladalal/Get Tarla Dalal IOS App | https://goo.gl/8jwErBGet Tarla Dalal Android App | https://goo.gl/zxr56AJoin Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZTwitter | https://twitter.com/Tarla_Dalal----------------------------------------------------------------------------------------------------Zunka 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.Preparation Time: 15 minutes.Cooking Time: 14 minutes.Serves 4. 1 cup besan (bengal gram flour)2 tbsp oil½ tsp mustard seeds (rai / sarson)½ tsp cumin seeds (jeera)¼ tsp asafoetida (hing)1 tsp chopped ginger (adrak)2 tbsp chopped green chillies2 tbsp chopped garlic (lehsun)1 cup chopped onions¼ tsp turmeric powder (haldi)Salt to taste½ cup chopped coriander (dhania)For the tempering1 tbsp oil½ tsp mustard seeds (rai / sarson)¼ tsp asafoetida (hing)8 to 10 curry leaves (kadi patta)2 tsp chopped garlic (lehsun)2 dry red chillies (pandi)For serving Chawal Bhakri1. 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 alid 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.Serve immediately with chawal bhakri.