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.
