ZuNka is a simple dry dish made with the vegetable of your choice and chick pea flour. You need more oil than usual to make sure that chickpea flour gets well roasted.
Cabbage-Chickpea Flour Stir fry
1/2 tsp chili powder
1/2 tsp sugar
1 cup besan/chickpea flour
1 tbsp oil
1 1/2 tbsp oil
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1/4 tsp asafoetida
2 tbsp cilantro/coriander leaves, chopped
1 tsp lemon juice
1. Heat oil in a nonstick kadai or a wok. Add mustard seeds, asafoetida and turmeric powder.
2. As the seeds splutter, add cabbage. Saute for 5 minutes.
3. Cover and let it cook.
4. After getting cooked, add salt, sugar, chili powder. After adding salt, cabbage may water a little. Let that water evaporate.
5. Now sprinkle besan/chickpea flour, a spoonful at a time, while stirring the cabbage mixture. The cabbage will absorb the besan.
6. After adding all the besan, add 1 tbsp oil. Saute on a low flame till the zunka becomes dryish and besan turns golden and appears cooked.
7. Stir in lemon juice and cilantro.
1. I like to use less oil and hence I used 1 1/2 Tbsp + 1 tbsp for getting the best taste at the cost of less oil. But more oil you can add, better the taste will be. So choice is yours. I generally use nonstick kadai for making this bhaji.
2. If made with less oil, this ZuNka tends to get very dry. If you are going to serve with chapati, use little yogurt as an accompaniment. In that case, it's no longer vegan!