Kothimbir Zunka

Published on January 6, 2018 | In Indian | By Author |

- Prep Time
- 15 Minutes
- Cook Time
- 15 Minutes
- Serves
- 4 people
- Difficulty Level

My FB friend Saee Koranne-Khandekar, who’s a biggg foodie, had posted the recipe along with a video of Kothimbir Zunka a few days back on her timeline. I couldn’t wait to try out the yummy-looking recipe. And so I did!!

Greens are in abundance in the winter. Drive away the winter blues..savor the robust and hearty flavours of this Kothimbir Zunka, along with bhakris or with ghadichya luslushit polya…like I did! Easy to make and delicious to the last bite, you will fall in love with the rustic and earthy tones of the simple dish. Try it when you run out of vegetables or just feel like eating something spicy and tasty.

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Ingredients

2 cups of jaada besan/ chickpea flour
2 cups of water
2 onions finely chopped
2 cups of finely chopped kothimbir/ fresh coriander leaves
1/2 tsp hing/ asafoetida
1 tsp haldi/ turmeric powder
3 green chillies, 5-6 big pods of garlic
pinch of sugar
Salt to taste
3 tbsp oil
1 tsp jeera/ cumin seeds

Instructions

Make a paste of the besan/chickpea flour and water. Add salt to it.
Grind the green chillies, jeera and garlic pods using a khalbatta/pestle and mortar. It should be coarsely ground.
Heat oil in an iron kadhai for extra flavour.
Add the hing and onions. Saute for a few minutes.
Then add the ground green chilli-jeera-garlic. Add the turmeric and saute till the onions are cooked.
Now add the besan/ chickpea flour paste. Stir properly.
Add the sugar and the kothimbir. Stir and cover.
After five minutes, uncover and stir. Repeat once more and serve hot with ghadichya polya/rotis or bhakris.

Servings : 4
Ready in : 30 Minutes
Course : Main Course
Recipe Type : Main Course (Indian/ World Cuisine)

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Author

I believe that food should look as good as it tastes, and vice-versa. Maybe this is because I am an artist and an advertising professional too! But my first brush ...

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