Kobicha Zunka recipe | How to make Cabbage Jhunka- a spicy vegetable from the hilly ghats of Maharashtra.2014-01-07
- Prep Time : 7m
- Cook Time : 15m
- Ready In : 25m
Zunka is a very typical dish made in the drier regions of Maharashtra. Spicy and made with an abundance of garlic and chickpea flour, jhunka is often served with bhakri- rotis made with rice or jowar, but flattened by the hand rather than rolling.
A very rustic meal, originally eaten by farmers, who carried some bhakri, jhunka and onion wrapped up in a muslin cloth for their lunch, this dish was made more commonly available in Mumbai some years ago, when the government started some jhunka-bhakar centres where people could get jhunka bhakar at subsidised rates.
My mum used to make some really awesome jhunka with cabbage and even spring onion. Now that she is gone for almost 15 years, and when I miss her terribly, I just cook some of her food. Makes me feel enveloped in her love again. Today’s recipe is again her special recipe. Try it.
- Cabbage, finely chopped- 2 cups
- Onion, finely chopped- 1 cup
- Besan(chickpea flour)- 1/2 to 3/4 cup
- Garlic pods, 2-3
- Turmeric- 1/4 tsp
- Chilli powder- 1/4 tsp
- Garam masala- 1/4 tsp
- Coriander, finely chopped- 3 tbsp
- Oil- 2-3 tbsp
- Sugar/ jaggery- 1 pinch
Heat oil, and add the smashed garlic. When it turns slightly brown, add the onions.
Saute the onions briefly, then add turmeric, chilli powder, salt and sugar and stir for a few seconds.
Cover and cook. The cabbage will go soft and release its own juices after about 7-10 minutes. We are looking to use that water.
Now, quickly, stir in the chickpea flour and saute gently on medium heat. Ensure there are no lumps. The flour will absorb the juices and cook
Cover and cook on low heat for another 4-5 minutes.
Now open the cover, check that everything has been cooked well and mixed. Ad din the coriander. I think fresh coriander really adds a lot of flavour to any dish. Mix well
I like to add another tsp of oil at this stage, just to make sure that all the chickpea flour is nicely cooked and fragrant. Mix really well.
Serve hot with rotis and yoghurt.