Cabbage Zunka/ Junka (Cabbage and Besan/Chickpea flour stir-fry)

Cabbage Zunka/ Junka (Cabbage and Besan/Chickpea flour stir-fry)

Zunka/Junka is a common Maharashtrian dish which is also known as pitle/pitla in some places. The basic dish is made with besan/chickpea flour and water with a tempering of onions, ginger and garlic. This simple and quick dish is mostly eaten with bakhri made from either rice or jowar.

Kobiachi(Cabbage) Zunka is a variation of this dish by first adding cabbage and then the rest of the Zunka ingredients.

Cabbage Zunka/Junka

Ingredients for Cabbage Zunka:

• Cabbage- 2 cups (finely chopped)
• Onion- 1 cup (finely chopped)
• Besan(chickpea flour)- 1/2 to 3/4 cup
• Garlic pods: 3-4
• Turmeric- 1/4 tsp
• Hing/Asafoetida: a pinch (optional)
• Chili powder- 1-2 tsp(as per your spice tolerance)
• Garam masala- 1/4 tsp
• Coriander leaves : 3 -4 tbsp (finely chopped)
• Oil- 2-3 tbsp

Method:

1. Heat oil in a kadai and add the smashed garlic and hing(optional). When it turns slightly brown, add the onions and saute till the onions turn translucent.
2.  Then add turmeric, chili powder, salt and stir fry for a few seconds.
3. Add the cabbage and mix well such that the spices coat the cabbage evenly.
4. Cover and cook. The cabbage will go soft and release its own juices after about 7-10 minutes.
5. Now quickly stir in the besan/chickpea flour and saute gently on medium heat. Make sure there are no lumps of the flour. The besan will absorb the juices and cook.
6. Cover and cook on low heat for another 4-5 minutes.
7. Now open the cover, check that everything has been cooked well and mixed. The besan should give out a wonderful cooked aroma.
8. Garnish with lots of chopped coriander and serve hot with rotis or even hot rice, dal and pickle.

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