BM #63 Day 26 -
All good things must come to an end. Yes, I am talking about this month long exploration into the fantastic world of Marathi Cuisine. My sincere thanks to my friend, Shalaka, who helped me out every step of the alphabet..er.. way.
For the last letter of the English alphabet, Z, here is an authentic Maharashtrian Zunka. The phrase or the combo Zunka-Bhakri is a very famous and dear to many communities.
But unfortunately I am out of time to make bhakri for this time, so just enjoy the Zunka while I am off composing the Recap of this series to be posted a couple of days.
I am sorry that this post is a few hours late. The hard disk of my computer crashed and so I am still in a state of shock. I am frantically looking for the backup disk and trying to figure out if the data can be recovered and checking to see when the last backup was. Luckily the pictures for this post were still in my camera and so using my daughter's laptop to publish this post. Hopefully all the data can be recovered and I learn my lesson :).
Recipe Source here and here
Besan / Gram Flour / Senagapindi, sieved 1 cup
Onion, chopped 1/2 cup
Ginger, grated 1 tsp
Garlic, grated 1 tsp
Turmeric 1/4 tsp
Salt and Red Chili powder to taste
Coriander leaves, chopped 2 Tbsp for garnish
Seasoning (Oil 1 Tbsp, Mustard seeds 1 tsp, Cumin Seeds 1 tsp)
Method Of Preparation -
In a heated pan, add mustard seeds. After they crackle, add cumin seeds.
Add the grated ginger and garlic and sauted for a few seconds. Toss in the chopped onions and saute until they turn a shade of golden brown.
Sprinkle salt, turmeric and red chili powder. Mix well and gradually add the sieved gram flour while constantly mixing.
Roast the gram flour for a couple minutes making sure no lumps are formed.
Slowly sprinkle 2-3 tablespoons of water each time until the whole mixture is just moist.
Stir the whole mixture well with a strong ladle making sure there are no uncooked lumps of flour.
Sprinkle more water if the mixture dries up. The idea is to keep the mixture moist but not watery. I used about a cup of water in 4-5 installments, so to say.
Cover, reduce the heat and let it steam cook for 4-5 minutes.
Remove the lid, mix well and remove from fire.
Garnish with chopped coriander leaves and serve with Bhakri or Roti.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63
Preparation Time 15 min