Zhunka

Ingredients 

• 1 cup gram flour (besan)
• 1 spring onion green stalk, chopped
• A pinch of asafoetida
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 2 medium onions, chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• Salt to taste
• 1/2 teaspoon sugar
• 1 green chilli, slit
• 7-8 curry leaves
• 2-3 tablespoons oil
• A few fresh coriander sprigs

Method

1. Heat non stick pan. Roast besan till lightly browned.
2. Heat 2 tbsps oil in another non stick pan. Add asafoetida, mustard seeds, cumin seeds and when the seeds crackle, add onions and sauté till well browned.
3. Mix turmeric powder, red chilli powder, cumin powder, coriander powder, salt and sugar in a bowl. Add roasted besan and mix well. Add 1 cup water and mix again. Whisk well.
4. Add green chilli in pan alongwith besan mixture. Mix well and add 6-7 tbsps water along sides. Lower heat, cover and cook, stirring occasionally, for 7-8 minutes.
5. Heat 1 tsp oil in small non stick pan. Add curry leaves and add this to besan mixture alongwith spring onions. Mix well. Chop coriander sprigs and add. Mix again and cook for 3-4 minutes more. Serve hot with bhakris.