Zunka

Dry roast besan in a heavy pan over medium heat, stirring constantly, until it turns a shade darker and smells nutty. Set aside.

Heat oil in the same pan. Add mustard seeds and cumin seeds. Let splutter.

Add asafoetida, curry leaves, garlic, and green chillies. Sauté for 1 minute.

Add chopped onions and cook until translucent.

Add turmeric and red chilli powder. Stir well.

Add the roasted besan and mix everything together.

Sprinkle water (2–3 tablespoons) and stir vigorously to create a crumbly, cooked texture.

Cook on low heat for 3–4 minutes, stirring constantly to prevent lumps.

Adjust salt. Serve hot with bhakri.