Methi=Fenugreek. This herb is low in calories, rich in fiber, good for cholesterol as well as triglyceride control, good for sugar control, is a rich source of many vitamins and minerals. Gram flour (besan/chickpea flour) is a good source of protein. The non-gravy curries made from besan are known as ZUNKA, which is very popular in Maharashtra (India). Zunka can be made in many different ways: only onions, methi+garlic, methi+garlic+onion, etc.
Ingredients:
- ½ cup besan
- 3 cups chopped Methi leaves
- Salt
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- ¼ tsp Hing (Asafoetida)
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 3-4 garlic cloves- cut into small pieces
- 2 tbs oil
- 1 cup sliced onions (optional)
Method:
- Take a cooking pot and add oil to it.
- Heat the oil and add mustard seeds and cumin seeds. Let them crackle.
- Add hing powder, onion, and garlic pieces. Let them cook.
- Add chopped Methi leaves to the pot. It is helpful if you wash it before adding it to the pot. Moisture helps with cooking the leaves well. If it is prewashed, you can sprinkle some water over it.
- Mix well so all leaves get covered with oil. Lower the flame and cover the lid.
- Take besan flour in a bowl. Add chili powder, turmeric powder, and salt and mix well. ( or you can add salt, and chili powder to methi leaves and then sprinkle besan later on).
- Once the Methi leaves start becoming soft and cooked, sprinkle the above mixture. Then mix it. Cover the lid and cook. Every 1-2 minutes, open the lid, transfer the deposited water from the lid to the curry, and mix it. You can repeat the step twice or thrice and the zunka is ready.
- Serve it with hot rice and ghee (clarified butter) or rice and curd (plain yogurt) or as a side dish while eating.
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