Thursday, 2 July 2009

Kaanda paat zunkha

Spring onion: 4 leaf part
Graham flour: 1 cup
Yogurt: 2 big spoon / 1/2 cup
Salt to taste:
Red chili powder: 2 tbs
Turmeric powder: 1tbs
Goda masala: 1/4 tbs
Cumin seed: 1/2 tbs
Mustard seed: 1/2 tbs
Oil: 2 tbs
Asafoetida: pinch

Mix 1 cup of water to yogurt and liquidise it. In India this is called butter milk. Keep aside.

Wash spring onions well. There are two parts to spring onions. Onion part and leaf part. For this recipe we need more leafy part. Cut spring onions from onion part and keep aside. Fine chop all the leaves and half of onion part. Keep half of onion part whole for serving with meal as salad.
Heat pan and dry roast graham flour. Roast on low flame else flour will start burning. Keep stirring until its light pink and starts to leave aroma.

Keep the flour aside.

Heat pan, add oil, once hot add cumin and mustard. Add asafoetida once seeds start to splutter. Add chopped onions and saute for 1 minute. Add onion leaves and saute until they are nicely cooked. Will take 4-5 minutes. Add salt to taste, red chili powder, turmeric powder and goda masala.

Now slowly add graham flour and let it mix with onions. Add in little quantity to pan to avoid lumps. Once flour is well mixed add butter milk slowly and keep mixing the onions. Quantity of butter milk should be just enough to soak the whole mixture of onion and flour. Keep stirring and eventually zunkha will look like follows.
Serve with bhakhari or roti.

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