Zunka Maharashtrian recipe,lunch or dinner,eat with chapati

Ingredients

• 2 Onion (long, chopped)
• 1 tablespoon Red chili powder
• 0.25 tablespoon Turmeric powder
• 0.25 tablespoon Salt
• 1 teaspoon Oil
• 0.25 teaspoon Mustard seeds
• 0.25 tablespoon Cumin seeds
• 2 Garlic cloves
• 1 cup Gram flour (besan)
• 0.25 tablespoon Cumin powder
• 1.4 tablespoon Coriander powder
• 1 Green chili
• 2 tablespoons Roasted peanut powder (optional, for garnish)
• 1 pinch Asafoetida

Steps

1. Heat oil in a kadhai. Add mustard seeds and cumin seeds, let them splutter.
2. Add a pinch of asafoetida, then add chopped onions and sauté until soft.
3. Add minced garlic and green chili, sauté for 1 minute.
4. Add gram flour, red chili powder, turmeric powder, salt, cumin powder, and coriander powder. Mix well.
5. Sprinkle roasted peanut powder and mix again.
6. Cover and steam for 1 minute on low heat.
7. Serve hot with roti or chapati.garnish with chill mint and greens chill