Zunko

And finally (finally finally) we arrive at "Z"! It has only taken 4-5 years to get us here!

Before you ask - I know zunko (a spicy besan curry) is traditionally a Maharashtrian dish. However, given how aamchi cuisine is influenced by the different regions, aamchis have migrated to and from over time, it has arguably now morphed into becoming an aamchi dish. Moreover, I've added a bit of an aamchi twist to my dish - it has coconut! So I hope I am justified to include it into my blog!

Zunko can be made from a variety of vegetables - capsicum/bell pepper, cabbage and radish or even radish leaves. The most popular type of zunko is the capsicum one, which I have prepared below.

This time I went to India, I asked my mum to make zunko and it was perfect - brought back many memories from my childhood!

Ingredients

1. 1 capsicum

2. 1 onion

3. 1 katori besan (bengal gram flour)

4. 1/4 tsp mustard seeds

5. 1/4 tsp cumin seeds (jeera)

6. 1/4 tsp asofetida (hing)

7. 1/4 tsp tumeric powder (haldi)

8. 1/4 tsp dhania powder

9. 1/4 tsp red chilli powder

10. 2 dried red chillies

11. 1/2 cup flour

12. 2-3 kadipata leaves

13. Salt to taste

14. 1 lemon/nimbu for the juice to be squeezed

Method

1. Roast the besan on a very low flame to remove the rawness. Keep aside.

2. Cut the pepper into small cubes.

3. Chop the onion finely.

4. Heat oil in a pan. Add the mustard seeds and cumin seeds. Once the seeds splutter, add the hing, kadipata and dried red chillies.

5. Add the onion and fry it well - and well means that the onion is nicely brown (but not burnt!).

6. Add haldi, coriander powder and red chili powder.

7. Now add the peppers and stir and cook.

8. Cover and leave on a low to medium heat for about 7-8 minutes.

9. Add the roasted besan to the above and mix well.

10. Add the dessicated coconut to give that Konkani twist and squeeze the lemon juice to give the Zunko that slight lemony taste.

There you have it - the Zunko is ready. Perfect to have with chapatis!