Maharashtra cuisine stir fry------Zunnka [spring onion dry curry]

This recipe is speciality of Maharashtrian cuisine.Also prepared in Northern region of Karnataka.As i said already that i have lot of influenced of Maharashtrian cuisine in my recipes.This dish can be prepared with many vegetables like  cabbage or fenugreek leaves or onion or green onions or 1-2 combinations of these vegetables.
This recipe is very simple to prepare and taste good too.Originally this Zunka is served with Bhakri (jower and bajra flour rotti).This combination tastes good and is very famous in rural part of Maharashtra.

Servings-3-4 persons
Ingredients:



  • 1-2 bundle Green onion 








  • 1 green chilies








  • 2 tbsp Gram flour(besan)








  • 1 medium size onion








  • Seasoning:








  • 2 -3 tsp oil








  • 1/2 tsp mustard seeds








  • 1/2 tsp cumin seeds








  • Masalas:








  • 1/2 tsp turmeric powder








  • 1 tsp dry mango powder(amchur)








  • 1-2 tsp red chili powder








  •  salt to taste








  • 1/2-1tsp sugar








  • 1tsp lemon juice(optional)






    • Method:
    Wash ,wipe and cut Green onion .
    Remove stems,wash and finely chop green chili.
    peel,wash and chop onion too.

    Take a pan add oil, cumin seeds, mustard seeds and when cumin seeds are roasted add onion,green chili and stir them properly.when onion turns light brown add chopped green onions,turmeric powder ,red chili powder,dry mango powder,salt and sugar.cook uncovered for 3-4 stirring in between.

    When green onions are completely cooked add gram flour and 1 tsp oil and stir them properly.cover the lid for 1 minute and again stir them.keep stirring till raw smell of besan should go.
    If required add oil .

    Sprinkle lemon juice and stir for 1 minute .let it simmer for 2 more minutes and when oil start leaving the sides switch off the flame.
    serve hot with hot chapatti's/ the famous Zunka-Bhakar or even goes well with plain rice.

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