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by Monika

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A Failed Challenge and Cabbage-Onion Zunka

Cabbage-Onion Zunka is a quintessential Maharashtrian dish which is traditionally eaten with Bhakar, made from millets.

This cabbage-onion zunka is a part of the Indian Cooking Challenge. I had completely forgotten about it till today morning and scheduled another post for today.

 

Zunka

Anyway, I finally managed to post this recipe today. So zunka, also spelt as jhunka is a traditional poor man’s food in Maharashtra. With besan for proteins and onions for taste, this dish is usually made with only two ingredients. Of course there are variations to it like adding cabbage or other vegetables to it. But traditionally, it is made from besan, spices and onions. Pair with the bhakar or the bhakri (millet based flatbread), this dish is wholesome and healthy.

If you have guests who come in unannounced, I would definitely recommend making this zunka, because it is so easy to make and gets done with just basic ingredients in the kitchen. In fact, all over Maharashtra, especially in Mumbai, you can see zunka bhakar stalls, which sell this dish for a minimum price, and these are extremely popular.

This dish is often accompanied by the thecha, which is a made from red chillies and garlic and is super spicy. But it is so delicious that you just can’t stop eating it!

When I made this at home, it was a big hit. We loved it and there was a little left next morning and I made stuffed paranthas with it which was an even bigger hit. So much so, that N has told me that whenever I make zunka next, I have to make extra for the next day paranthas.

Now that is a great idea isn’t it? The paranthas are a bit like the missi rotis of Punjab. Now that is what I call, eating two dishes with one recipe πŸ™‚

Recipe Adapted from here

Cabbage-Onion Zunka

Cabbage-Onion Zunka is a quintessential Maharashtrian dish which is traditionally eaten with Bhakar, made from millets.
Print Recipe Pin Recipe
Course Main Course
Cuisine maharashtrian

Ingredients
  

  • 1 cup cabbage Grated (using the large grater)
  • 2 onion chopped
  • 1/2 cup Besan gram flour
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric
  • to taste Chilli salt (but I think it will taste good only slightly spicy) powder and
  • coriander leaves for garnishing

Instructions
 

  • Dry roast besan in a heavy bottom pan until it slightly changes color and leaves a lovely aroma (Don't over do it, while I was cooking it, there was a call that came and I roasted it little more than I would like too and hence the little dark color).
  • Cook cabbage in some water either in microwave or on stove.
  • Drain the water and keep the cabbage aside.
  • Heat oil in a pan (I used a wide non stick pan and thought it was useful) and add mustard and cumin seeds to it and let it splutter.
  • Add chopped onions fry until it changes color. Add cooked cabbage, red chilli powder, besan and mix well.
  • At this point, lumps will start forming start breaking them.
  • Cook on low flame till the besan completely cooks and you have a dry sabzi ready,

Notes

 
 
 
The bottom one is the normal oil parantha and the top one is how I eat my paranthas, roasted on the gas directly. My cabbage-onion zunka paranthas look amazing πŸ™‚
And I am sending this to CMT : Sabzi event by Jagruti
check out what my fellow foodie marathon buddies are upto?Priya Suresh,Jay,Valli, PJ,Priya Vaasu,Azeema,Reva,Ayeesha,VeenaSoumya.
 
"If you make this, share a picture with me onΒ twitter,Β instagramΒ orΒ Facebook? I would love to hear what you have to say about it !"
Tried this recipe?Let us know how it was!

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Diet Options// Indian Curries & Sabjis// Mains// Vegan// Vegetarian16 Comments

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Comments

  1. Aathira says

    January 15, 2011 at 5:35 pm

    I think I still like my parathas well oiled πŸ™‚ The tandoori style just doesn’t suit me… maybe someday for health reasons I shall make the shift towards the other side too.

    Reply
  2. Mehnaz says

    January 15, 2011 at 5:44 pm

    This luks real good! Definitely worth trying!! πŸ™‚ Thanks for sharing πŸ™‚

    Reply
  3. Shruti Artsycraftsymom says

    January 15, 2011 at 5:52 pm

    ohhh zunka n bhakar [ jowar roti] is a fav at home… πŸ™‚
    U can make a slightly watered down version and then pat it on the backside of a plate. Cut into diamond shape.. its called zunka wadi. πŸ™‚ That tastes good too. My aunts make a spring onion version sometimes.

    Reply
  4. Writerzblock says

    January 16, 2011 at 1:39 am

    Oooh the parathas look yummmmmmmmm!! YOu cooked so much for Pongal? OMG, Mon you are my superstar πŸ™‚

    Reply
  5. Priya Srinivasan says

    January 16, 2011 at 5:35 pm

    Very Tempting!!!!!

    Reply
  6. Swaram says

    January 16, 2011 at 10:37 pm

    I so want that paratha nw!!!!!!!!

    Reply
  7. Priya says

    January 18, 2011 at 1:10 pm

    Zunka looks absolutely yummy and inviting..

    Reply
  8. Srivalli says

    January 18, 2011 at 4:41 pm

    Oh how terrible..I dont’ think sour curds is important for setting..it is important for that katta taste. because the curd I used wasn’t sour at all..maybe it needed little more cooking..hope it turns out good next time..:)..zunka of course looks yum..I think I have a zunka on my blog too..yes we loved it too..but dont’ remember we made a paratha..nice idea..

    Reply
  9. monikamanchanda says

    January 18, 2011 at 5:23 pm

    sigh there was such a time with me too…. enjoy till u can πŸ˜‰

    Reply
  10. monikamanchanda says

    January 18, 2011 at 5:23 pm

    thanks mehnaz

    Reply
  11. monikamanchanda says

    January 18, 2011 at 5:23 pm

    wow i will call u one of these days to take more details on that

    Reply
  12. monikamanchanda says

    January 18, 2011 at 5:24 pm

    LOL pal u are so sweet

    Reply
  13. monikamanchanda says

    January 18, 2011 at 5:24 pm

    thanks priya

    Reply
  14. monikamanchanda says

    January 18, 2011 at 5:24 pm

    come over swaram

    Reply
  15. monikamanchanda says

    January 18, 2011 at 5:25 pm

    i really dont know what went wrong, i think it was just the panic head… will try it again soon

    and try the paranthas next time u make zunka they were yummy

    Reply
  16. Smitha says

    January 23, 2011 at 8:42 pm

    Mon, I made this today – and it was yum!!! Husband loved it too! Waiting to make paranthas tomorrow πŸ™‚ I eat paranthas like you too – non-oiled ones.. I actually prefer the non-oily ones, I know, mad me πŸ™‚

    Reply

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About the Author

Monika is an ex-IT person turned into a food blogger, consultant, home baker and an amateur food photographer. She loves music, writing, food, and travel, but not necessarily in that order ;)

Sin-A-Mon Tales is a canvas for her food memories. Apart from Sin -A- Mon Tales, Monika also writes for many online websites and publications. She's an avid reader and can always be found with a book in her bag, which mostly is as bright as her. She's an obsessive traveler and is always looking for the next food story. Read More…

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