Ingredients for Bhindi Zunka Recipe

  • Ladyfingers (bhindi) diagonally and thinly sliced 200 grams

  • Gram flour (besan) 4 tablespoons

  • Oil 3 tablespoons

  • Cumin seeds 1 teaspoon

  • Mustard seeds 1/2 teaspoon

  • Green chillies roughly chopped 3-4

  • Asafoetida 1/4 teaspoon

  • Yogurt 4 tablespoons

  • Coriander powder 1 tablespoon

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Spring onions with greens 1 bunch

  • Fresh coriander leaves roughly chopped 1/4 cup

  • For tempering

  • Ghee 2 tablespoons

  • Asafoetida 1/4 teaspoon

  • mustard seeds 1/2 teaspoon

  • For garnishing

  • 1 flower made with spring onion bulb

  • 1 flower made with fresh red chilli



Step 1

Heat oil in a non-stick wok, add cumin seeds and let them change colour. Add mustard seeds and let them splutter.

Step 2

Add green chillies and asafoetida and sauté for 30 seconds. Add ladyfinger and sauté till they turn light brown and crisp.

Step 3

Put yogurt, gram flour, coriander powder, red chilli powder, turmeric powder and one cup water in a large mixing bowl add and whisk to make a lump free batter.

Step 4

Add salt to the pan and sauté on medium heat.

Step 5

Slice spring onion bulbs diagonally and roughly slice the greens.

Step 6

Add the spring onion bulbs and greens to the pan. Add coriander leaves and mix well.

Step 7

Add the gram flour mixture and cook, stirring continuously, for 10-12 minutes or till the mixture thickens.

Step 8

For tempering, heat ghee in a small non-stick pan. Add asafoetida and mustard seeds and let the seeds splutter.

Step 9

Add the tempering to the zunka and mix lightly.

Step 10

Transfer into a serving bowl and serve hot garnished with spring onion flower and red chilli flower.