Start your week with a great Maharashtrian Zunka Bhaker recipe

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If you are trying to cook dishes from different parts of India, then you will fall in love with the simple Maharashtrian zukka bhakar. A dish made using pulses and aromatic spices is delicious. This traditional dish is eaten with chapatti during lunch or dinner.

How to prepare Zunka Bhakar?
Place a pan on the stove over medium heat. Add oil.
Add mustard seeds and allow them to crack.
Then add cumin and asafoetida. Sauté for 30 seconds.
Add ginger, green chillies, garlic, turmeric powder, gram flour and salt and onion. Saute well, and cover with a lid for a minute.
Then add 1 to cup of water and keep stirring for 3 to 4 minutes.
After cooking, prepare the tempering.
In a pan, heat oil.
Add mustard seeds, asafetida, garlic, curry leaves and red chillies.
Saute on medium flame for one or two minutes.
Pour the tempering into the prepared zunka and close the lid.
After 30 seconds, remove the lid, and give Zunka a good mixture.
Garnish and serve with chapatti.
Jhunka Bhakar Recipe Card
Zunka bhakar, a simple Maharashtrian recipe that you can have during lunch or dinner.
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total time :
Twenty minutes
preparation time :
5 minutes
Cooking Time :
15 minutes
Servings:
2
Cooking level:
Medium
Course:
main course
Calories:
90
meal:
Indian

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material
1 cup gram flour
1 cup finely chopped onions
Oon Spoon Turmeric Powder
3 tablespoons oil
1 teaspoon mustard seeds
½ teaspoon cumin seeds
Oon Spoon Asafoetida
1 teaspoon ginger chopped
2 tablespoons finely chopped green chillies
2 tablespoons chopped garlic
½ cup chopped coriander
8 to 10 curry leaves
salt to taste

Instruction
step 1
Heat oil in a pan.
step 2
Add mustard seeds and let them crackle.
step 3
Add cumin and asafoetida. Cook for 30 seconds.

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step 4
Add ginger, green chillies, garlic, turmeric powder, gram flour and salt and onion to the mixture.
Step 5
Then sauté for a minute.
Step 6
Add 1 cup of water. Stir and cover with a lid for 3 to 4 minutes.
Step 7
Prepare tempering by adding oil to a small pan.
Step 8
Add mustard, asafoetida, garlic, curry leaves and red chillies.
Step 9
After cooking, add tempering to the pan in the pan.
Step 10
After cooking, add tempering to the pan in the pan.

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