This is a very simple and basic Green onions preparation that I absolutely love with fresh hot chapatis. Zunka (Zoon-ka) is a rustic gram flour or besan (chickpea flour) dish that is prevalent in many Maharashtrian households. Adding green onions to it provides a little more fiber and a unique taste.
Ingredients:
2 bunches of green onions, remove and discard the bulbs at the bottom - Chop the green onions separating them into white parts and green parts
1 small red onion
1/8 tp mustard seeds
Dash of asofoetida
2 kokums (optional)
3 tsp besan of chickpea flour
Spices: 1/8 tsp each of turmeric, red chilli powder, cumin and coriander powder (add more if you like it spicy)
Method:
1. Heat oil. Add mustard seeds and when they crackle add hing.
2. Add finely chopped red onions and kokum. Sautee till golden brown
3. Add the chopped green onions and toss well.
4. Add some salt, turmeric and red chili powder, cumin and coriander powder.
5. Cook the green onions until it wilts significantly.
6. Add about 3 tsps of gram flour or besan (sprinkle each tsp as you mix it with the green onions)
7. On medium heat, work the contents as the two mix well.
8. Add about 1/4 cup water (a little at a time) as you keep mixing the contents. Let the besan cook either covered or open for 5 to 8 minutes.
Adjust seasonings - salt/sugar
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