Flour Power - Fenugreek Zunka

Zunka is considered the quintessential Marathi dish; not without reason since it is prepared in almost all homes across the state. Zunka and bhakri (jowar bread) is a common, daily meal in rural Maharashtra. While urban households may replace bhakri with chapati (roti), zunka still finds favor without question.

I think this is because the recipe is highly versatile - as long as you have some chickpea flour handy you can make this dish. Since my family likes leafy vegetables (weird I know), I like to make zunka with fenugreek. The nutty taste of the flour compliments the bitterness of the greens nicely.

METHICHA ZUNKA (Fenugreek with chickpea flour)
(serves 2)
2 bunches of fenugreek
1 small onion, chopped
3/4 cup chickpea flour (besan)
2-3 garlic cloves, minced
1/2 tsp mustard seeds
a pinch of asafoetida
1/4 tsp turmeric
1/2 tsp red chilli powder (or to taste)
1/4 tsp coriander powder
1/2 tsp garam masala
1/4 tsp jaggery (optional; if you find fenugreek too bitter)
salt to taste
oil

Wash fenugreek in 2-3 changes of water then chop finely. Roast the flour on low heat just till it changes texture and doesn't smell raw.

Heat oil in a pan and add mustard seeds. When they splutter add asafoetida and garlic. Add chopped onion and saute till it turns translucent. Next add turmeric, red chilli powder, coriander powder and garam masala. Mix well.

Add fenugreek and season to taste. Cover and cook on steam till done. Add roasted flour gradually mixing all the while. Sprinkle a little water as necessary to combine the mixture. Cook on low heat for a few minutes.

Remove from heat when flour is cooked. Don't cover the pan.

* Zunka can also be made with onions, cabbage and scallions (spring onions)

Tags: besan zunka methi dry subji