How to make Bhindi Zunka -
A Maharashtrian speciality – enjoy it with bhakri.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Ladyfingers (bhindi), Gram flour (besan) (बेसन)
Cuisine : Maharashtrian
Course : Main Course Vegetarian
For more recipes related to Bhindi Zunka checkout Quick Bhindi Sabzi, Bendakaya Pulusu, Bhindi Amchur, Bharwan Bhindi . You can also find more Main Course Vegetarian recipes like Spicy Vegetable and Potato Bake Chana dal Cabbage Ker Sangri Dhaniya Chole Masala - Cook Smart
Bhindi Zunka Recipe Card
Hindi: bhindi
Also called as okra and gumbo in the rest of the world, ladyfingers are had best when cooked fresh. Stuff with a tangy masala, deep-fry to crisp with peanuts, serve in raita or batter fry as pakoras, this finger is definitely an all-rounder! It even takes the sour of lemon or dry mango powder very well. When buying, look for young pods free of bruises, tender but not soft, and no more than four inches long.
Prep Time : 0-5 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Bhindi Zunka Recipe
Ladyfingers (bhindi) diagonally and thinly sliced 200 grams
Gram flour (besan) 4 tablespoons
Oil 3 tablespoons
Cumin seeds 1 teaspoon
Mustard seeds 1/2 teaspoon
Green chillies roughly chopped 3-4
Asafoetida 1/4 teaspoon
Yogurt 4 tablespoons
Coriander powder 1 tablespoon
Red chilli powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Salt to taste
Spring onions with greens 1 bunch
Fresh coriander leaves roughly chopped 1/4 cup
For tempering
Ghee 2 tablespoons
Asafoetida 1/4 teaspoon
mustard seeds 1/2 teaspoon
For garnishing
1 flower made with spring onion bulb
1 flower made with fresh red chilli
Method
Step 1
Heat oil in a non-stick wok, add cumin seeds and let them change colour. Add mustard seeds and let them splutter.
Step 2
Add green chillies and asafoetida and sauté for 30 seconds. Add ladyfinger and sauté till they turn light brown and crisp.
Step 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.
Step 4
Add salt to the pan and sauté on medium heat.
Step 5
Slice spring onion bulbs diagonally and roughly slice the greens.
Step 6
Add the spring onion bulbs and greens to the pan. Add coriander leaves and mix well.
Step 7
Add the gram flour mixture and cook, stirring continuously, for 10-12 minutes or till the mixture thickens.
Step 8
For tempering, heat ghee in a small non-stick pan. Add asafoetida and mustard seeds and let the seeds splutter.
Step 9
Add the tempering to the zunka and mix lightly.
Step 10
Transfer into a serving bowl and serve hot garnished with spring onion flower and red chilli flower.
Nutrition Info
Calories : 1029 Kcal
Carbohydrates : 50.8 gm
Protein : 16.5 gm
Fat : 84.4 gm
Other : Iron- 15.1mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
