Goan Zunko is a spicy dish, commonly served with roti or chapati. It is different from Maharashtrian Zunka, which is typically served with jowar bhakri. Goan Zunka contains roasted coconut and spices paste, which makes it different from Maharashtiran Zunka.
Measurement: 1 Cup = 180 ml
Serves: 2 to 3
Ingredients:
- Besan - 3/4 cup
- Coconut (scrapped) - 3/4 cup
- Onion - 1 (sliced) small, 1 (chopped) large
- Potato (peeled, quartered & sliced) - 1 medium
- Tomato (chopped) - 1 small
- Garlic (crushed) - 6 cloves
- Ginger - 1 thin slice
- Corriander seeds - 1 1/2 tsp
- Peppercorns - 6 to 8
- Cloves - 2 to 3
- Cinnamon - 1/2" stick
- Star anise - 1 petal
- Red chillies - 2 to 3 depending upon spiciness
- Turmeric powder - 1/4 tsp + 1/8 tsp
- Tamarind - a marble sized ball
- Jaggery (grated) - 3/4 tsp
- Oil - 2 tbsp
- Corriander leaves - for garnishing
- Salt to taste
Procedure:
- Dry roast besan and keep aside.
- Dry roast all the spices and keep aside. (ingredients numbering 8 to 13)
- Heat 1 tbsp oil in kadai and add ginger, sliced onion, fry till golden brown.
- Add coconut and stir fry till golden brown.
- Grind stir fried onion, ginger, coconut, roasted spices, 1/8 tsp of turmeric powder and tamarind with water (1/2 cup) to a fine paste.
- Take mixing bowl combine roasted besan, ground paste and salt with half a cup of water and keep aside.
- Heat remaining oil in a pan and add chopped onion, fry till golden brown.
- Add 1/4 tsp turmeric powder and garlic, stir fry for a few seconds.
- Add potato and stir fry for half a min.
- Add salt and 1 1/2 to 2 cups of water and cook.
- When potato is half done, add tomato and jaggery and cook till potato is done.
- Add ground paste and besan mixture, mix well.
- Cook it covered on low flame for 5 min, stir occasionally.
- Put off the flame and keep it covered for at least 15 min.
- Garnish with corriander leaves and serve with roti, chapati or jowar bhakri.
Tip:
- You may add more spices, if you wish.
- You may add other vegetables also to it.
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