Words by Kaashvi Seth
Zunka, or Jhunka, is a classic Maharashtrian dish, known for its simplicity and rich flavor. Traditionally made with Bengal gram flour, onions, and spices, this dry preparation is typically enjoyed with Jwarichi bhakri (sorghum flatbread), thecha (spicy chili paste), and taak (buttermilk).
Chef Reetu’s shared the beautiful story, “one day, with leftover raw mangoes initially meant for pickling, I decided to experiment with this traditional dish. My husband, a true Maharashtrian, loves bhakri and the Zunka I learned from my mother, who has learnt it from aaji. Adding grated raw mango to the Zunka brought a refreshing, tangy twist that elevated the already delicious dish”
Zanzanit Kairicha Zunka Recipe
Ingredients:
- 1 cup Bengal gram flour
- 4 tbsp peanut oil
- 2 sprigs curry leaves
- 1/2 tsp asafoetida
- 3/4 tsp mustard seeds
- 3/4 tsp cumin seeds
- 2-inch piece of ginger, 8 cloves garlic, and 4 green chilies, coarsely ground
- 1 large onion, sliced
- 1 medium-sized raw mango, peeled and grated
- 1/2 tsp turmeric
- 2 tsp Kashmiri red chili powder
- 3/4 cup water
- Salt to taste
- Additional water for sprinkling
- 2 tbsp chopped coriander leaves
- 1 tbsp chopped coriander leaves for garnish
Method:
- In a non-stick pan, heat the oil. Add mustard seeds and cumin seeds, allowing them to crackle.
- Add curry leaves, then the ginger-garlic-green chili paste. Sauté until the raw aroma disappears.
- Add the sliced onion and salt. Sauté until the onion turns light golden.
- Mix in 2 tbsp of chopped coriander leaves and cook for a few seconds.
- Add the grated raw mango and cook until it is half done.
- Stir in turmeric and red chili powder, adding 1/2 tbsp of water. Cook until the oil starts to separate.
- Add the Bengal gram flour and mix well. Continue stirring and cooking for 2-3 minutes until the raw aroma of the gram flour disappears.
- Sprinkle water little by little, cover, and cook for 5 minutes.
- Sprinkle more water, cover, and cook for another 2-3 minutes, checking to ensure it does not burn.
- Remove the lid, stir, and cook until the mixture reaches a crumbly texture.
Serve with Jwarichi bhakri, thecha, whole green chilies, and smashed onion. For an extra zing, sprinkle some lemon juice over the Zunka before serving.