Bhindi Zunka

Ingredients 

• 200 grams ladyfingers (bhindi), diagonally and thinly sliced
• 4 tablespoons gram flour (besan)
• 3 tablespoons oil
• 1 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 3-4 green chillies, roughly chopped
• 1/4 teaspoon asafoetida
• 4 tablespoons yogurt
• 1 tablespoon coriander powder
• 1 teaspoon red chilli powder
• 1/2 teaspoon turmeric powder
• Salt to taste
• 1 bunch spring onions with greens
• 1/4 cup roughly chopped fresh coriander leaves 

For tempering

• 2 tablespoons ghee
• 1/4 teaspoon asafoetida
• 1/2 teaspoon mustard seeds

For garnishing

• 1 flower made with spring onion bulb
• 1 flower made with fresh red chilli

Method

1. Heat oil in a non-stick wok, add cumin seeds and let them change colour. Add mustard seeds and let them splutter.
2. Add green chillies and asafoetida and sauté for 30 seconds. Add ladyfinger and sauté till they turn light brown and crisp.
3. Put yogurt, gram flour, coriander powder, red chilli powder, turmeric powder and one cup water in a large mixing bowl add and whisk to make a lump free batter.
4. Add salt to the pan and sauté on medium heat.
5. Slice spring onion bulbs diagonally and roughly slice the greens.
6. Add the spring onion bulbs and greens to the pan. Add coriander leaves and mix well.
7. Add the gram flour mixture and cook, stirring continuously, for 10-12 minutes or till the mixture thickens.
8. For tempering, heat ghee in a small non-stick pan. Add asafoetida and mustard seeds and let the seeds splutter.
9. Add the tempering to the zunka and mix lightly.
10. Transfer into a serving bowl and serve hot garnished with spring onion flower and red chilli flower.

Nutrition Info