kalpana’s la cucina..... spice 4 all seasons: CHIWALI CHA ZUNKA / CHIUCHYA BHAJICHA ZUNKA

_________________I am Mrs. Kalpana Mhaske, a Home-Maker, from the city of 52-Gates, one of the famous heritage- destination of the world- Ajanta - Ellora Caves, Bibi-Ka- Maqbara (The Taj of Deccan) and Deogiri Fort. i.e. AURANGABAD. I admire cooking - tryout and innovate different cuisines. Basically, both of my gorgeous daughters are foodie, they have always encouraged me in the kitchen and forced to carve a Food Blog, that’s why, I am happy to share the makings with you. I am an artist too. Painting – especially, Canvas-Painting is my one more hobby. In total - Ours is an ART-FAMILY, my husband is an Architect. In the end, I keep the same belief with Louise Fresco - “ Food, in the end, in our own tradition, is something holy. It's not about nutrients and calories. It's about sharing. It’s about honesty. it’s about identity ”

Wednesday, 14 August 2019

CHIWALI CHA ZUNKA / CHIUCHYA BHAJICHA ZUNKA

Pithla bhakri is a very popular Marathi recipe across the world. I have already posted the recipe here on my blog earlier. Today I am going to share a Zunka recipe, which is a dry version of pithla and that to with Chiwali chi bhaji. You can make it with any vegetable like methi, spring onion greens, capsicum, onion, etc. In some places we call it as “ Pith Perun Bhaji”. It is prepared in almost all homes across the state and is a common, daily meal in rural Maharashtra. Chiwali Cha Zunka is a simple traditional Mahrashtrian dish, with just few ingredients as well as quick and delicious in taste. It tastes best when served with hot chapatti/ jowar bhakri. Chiwali chi Bhaji is a healthy, leafy vegetable found in the Vidarbha region. This delicacy is savoured in eastern Maharashtra region. Maharashtrians use lots of leafy vegetables in their day-to-day cooking. It was mandatory to eat leafy greens every day when we were kids. Now I am glad that I got to taste so much variety.

Leafy vegetables are good source of water and it helps to keep the body hydrated. We can get good eyesight in presence of vitamin A in green leafy vegetables. In India, a wide range of greens are consumed. The most popular ones being Spinach, Amaranth, Fenugreek, Drumstick leaves, Mint, etc. Green leafy vegetables are vital for growth and good health, as they contain all important nutrients.

INGREDIENTS:

250 gms Chiwali chi Bhaji

½ Cup Besan/ Chana Dal Flour

2 chopped Onions

8-10 Garlic Cloves, chopped

1 teaspoon Turmeric Powder

2-3 teaspoon Red Chilli Powder [adjust according to your taste]

½ teaspoon Asafoetida

Salt as per taste

1 tablespoon Oil

2-3 tablespoon Water

METHOD:

STEP 1 – Clean the bhaji carefully and remove the soil, roots or anything there.

STEP 2 – Wash it under running water for 3-4 times.

STEP 3 – Chop it finely and keep aside.

STEP 4 – Heat oil in a pan, crackle cumin and mustard seeds and add asafoetida in it.

STEP 5 – Then add chopped onion and chopped garlic and sauté well.

Cook until raw smell disappears.

STEP 6 – Add turmeric powder, red chilli powder and salt and mix the spices very well ensuring that they do not get burnt.

STEP 7 – Then add chopped chiwali chi bhaji and give a nice mix.

STEP 8 – Cover it with a lid and cook for 4-5 minutes on low flame.

STEP 9 – Remove the lid and again stir it well and if still there is moisture cook for another 1-2 minute with a lid.

STEP 10 – Now add besan flour in small batches and stir it really well. This way keep on adding besan and mixing. Mix the besan very well with the bhaji.

STEP 11 – Sprinkle 2-3 tablespoon water and mix it well. Lumps will starts forming but after sometime besan flour will absorb all the moisture and helps to keep the bhaji semi moist.