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.
