Bhindi Zunka

This dish is okra(Bhindi) with Zunka. Zunka is a spicy Chickpea flour preparation, usually made in Maharashtra state in India and served with Bhakri, a hard flat bread made of Sorghum, millet, wheat and other grain combinations. 
Preparation Time: 0-5 minutes.

Cooking time: 31-40 minutes.

Ingredients:

• Ladyfingers (bhindi) diagonally and thinly sliced 200 grams
• Gram flour (besan) 4 tablespoon
• sOil 3 tablespoon
• sCumin seeds 1 teaspoon
• Mustard seeds 1/2 teaspoon
• Green chillies roughly chopped3-4 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 chopped1/4 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.