Kothimbir Zunka
Kothimbir Zunka in Marathi Time: 10-15 minutes Serves: 3-4 persons Ingredients: 3/4 cup Besan + 3/4 cup water (make a mixture withou...
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Kothimbir Zunka in Marathi
Time: 10-15 minutes
Serves: 3-4 persons
Ingredients:
3/4 cup Besan + 3/4 cup water (make a mixture without lumps)
2 to 3 tbsp oil
Tempering: 1/4 tsp mustard seeds, 1/4 tsp hing, 1/4 turmeric powder
7-8 garlic cloves, roughly chopped
1 big onion, finely chopped
3-4 green chilies (medium spicy)
1/2 cup chopped cilantro
Salt to taste
Method:
1) Keep the besan mixture ready. Add salt and check the taste.
2) Heat oil into a kadai. Add garlic and saute till slightly reddish. Then add mustard seeds, hing, turmeric powder, green chilies and chopped onion. Saute well till onion becomes golden brown.
3) Once onion is done, add chopped cilantro. Saute well for around 20 seconds. Turn heat to low. Then introduce besan mixture. Stir vigorously to avoid lumps. Mixture will become dry quickly, so keep stirring.
4) Cover the kadai and let the besan steam cook. Stir occasionally. Cook for around 5 minutes. When besan gets cooked, the color will change to golden.
Serve hot with chapati or Bhakari.
Tip:
1) Zunka requires little bit more oil than usual pithla or any other sabzi.
Time: 10-15 minutes
Serves: 3-4 persons
3/4 cup Besan + 3/4 cup water (make a mixture without lumps)
2 to 3 tbsp oil
Tempering: 1/4 tsp mustard seeds, 1/4 tsp hing, 1/4 turmeric powder
7-8 garlic cloves, roughly chopped
1 big onion, finely chopped
3-4 green chilies (medium spicy)
1/2 cup chopped cilantro
Salt to taste
Method:
1) Keep the besan mixture ready. Add salt and check the taste.
2) Heat oil into a kadai. Add garlic and saute till slightly reddish. Then add mustard seeds, hing, turmeric powder, green chilies and chopped onion. Saute well till onion becomes golden brown.
3) Once onion is done, add chopped cilantro. Saute well for around 20 seconds. Turn heat to low. Then introduce besan mixture. Stir vigorously to avoid lumps. Mixture will become dry quickly, so keep stirring.
4) Cover the kadai and let the besan steam cook. Stir occasionally. Cook for around 5 minutes. When besan gets cooked, the color will change to golden.
Serve hot with chapati or Bhakari.
Tip:
1) Zunka requires little bit more oil than usual pithla or any other sabzi.
