With winter setting in, the market is flooded with fresh spring onions. I was tempted to make a Zhunka to go with the phulkas for dinner. Zhunka is basically a term used for a dish made with roasted Chickpea flour. Capsicum, onion or any vegetable of choice is used. The flavour of Curry leaves holds sway though ginger and garlic are used in the dish. Traditionally served with Bhakri, it goes well with rice and dal too.
- 2 bunches spring onions chopped fine
- 1 large onion
- 3 tbsps oil
- 1 tsp jeera/cumin seeds
- 1 tbsp coriander powder
- 1 green chilly
- 2 sprigs curry leaves
- 1 inch piece of ginger grated
- 5 garlic cloves grated
- 1 tsp chilly powder
- A pinch of haldi/ turmeric powder
- 4 tbsps Besan/ Chickpea flour
- Coriander leaves
Dry roast the Besan on a slow flame till it gives out its aroma. Keep aside. Heat oil. Drop in the jeera and after it splutters add the slit green chilly, Curry leaves and the grated ginger and garlic. Toss till the raw aroma goes away. Add the sliced onions, finely chopped spring onion greens and salt. Cover and cook for a couple of minutes. Add the coriander, chilly and turmeric powders. Toss. Add the Besan and mix thoroughly. Tip in half a glass of water and cook the Zhunka. Switch off and garnish with coriander leaves.
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