The Zoonka is one of my favorite accompaniments that my mom makes to go with the hot fluffy chapatis for dinner. I was craving for the zoonka and luckily caught my mom online and got the recipe. It tasted wonderful after a long walk in a chilly weather. I also looked up more information on this Maharashtrian dish. The zoonka is also made dry and spicy while my mom's version is a gravy.
Chopped onions 1 cup
Chopped tomatoes 2 cups
Ginger-garlic paste 1 tsp
Mustard and cumin 2 tsps
Chopped green chillies 2 pcs
Besan 2 tbsps
Turmeric 1 tsp
Chilli powder 2 tsps
Salt to taste
Juice of lime 1 tbsp
Cooking oil 1 tbsp
Warm water 1.5 cup
1. Dissolve the gram flour besan in warm water and set aside.
2. In a wok, heat oil and splutter cumin, mustard, green chillies.
3. Add the onions and saute until they are translucent.
4. Add the tomatoes and saute.
5. Add the spices and allow them to cook on medium flame.
6. Once the spices are absorbed well, add the besan mixture and keep stirring until the joonka cooks and thickens.
7. After you lose the raw smell of the besan, allow the joonka to cool for 10 minutes.
8. Add the juice of lime and saute.
Garnish with chopped coriander and serve hot with rotis.