ZUNKA

Ingredients

2 tbsp oil

1 tsp mustard

1 tsp cumin

pinch of asafoetida

4 clove garlic, finely chopped

1 chilli, finely chopped

1 onion, finely chopped

¼ tsp turmeric

1 tsp  red chilli powder

1 tsp salt

1 cup gram flour

water as required

2 tbsp coriander, finely chopped

Method

In a large kadai, heat oil and splutter mustard, cumin and hing. Then add garlic, chilli and saute well. Now add onion and saute until the change colour slightly. Add turmeric, chilli powder and salt. Saute slightly, without burning the spices. Add besan and saute on low flame. Saute for 5 minutes or until the besan turns golden and aromatic. Then sprinkle water and mix well. Keep sprinkling water in batches 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. Finally, add in coriander leaves and enjoy zunka with bhakri.