Ingredients

• 1.25 cup - Besan
• 1/2 cup - finely chopped Coriander
• 1 tsp - Mustard Seeds
• 1 tsp - Cumin Seeds
• 1 cup - finely chopped Onion
• 1 tsp - finely chopped Ginger
• 2 tsp - finely chopped Garlic
• 1 tsp - finely chopped Green Chillies
• 2 tsp - Chilli powder
• 1/2 tsp - Turmeric powder
• Salt to taste
• 2 tbsp - Oil

How to Make Dry Zunka- Maharashtrian style

• Heat the oil in a deep pan and add the mustard seeds and cumin seeds.
• When the seeds crackle, add asafoetida and onions and saute them on a medium flame till the onions turn translucent.
• Add ginger, garlic and green chillies and saute them for half a minute.
• Add chilly powder, turmeric, besan and salt.
• Mix well and cook for 5-7 minutes on a low flame.
• Add 2 cups of water, mix well and cook on a slow flame for 8-10 minutes, stir continuously.
• Add coriander and serve hot.
• Recipe courtesy: UK Rasoi