To begin making Zunka, heat a wide pan over low heat, pour oil, add the mustard and cumin seeds and let it splutter.

Add the finely chopped garlic and sauté till it becomes light brown.

Add the finely chopped onions and green chilli and sauté till the onions become translucent.

Now add the red chilli powder, chickpea or besan flour and keep roasting along with the spices till aromatic in medium heat.

Season with salt and sprinkle luke warm water over it little by little and keep stirring. It will take 10 minutes before all the water gets absorbed by the chickpea flour.

Close with a lid and let it cook for 5 minutes.

Remove the lid, cook it in open and keep stirring the mix till it becomes a little coarse in texture. It will take another ten minutes to get to this. Add a little more oil at this stage if the mixture becomes a bit dry.

Add the finely chopped coriander, give it one last stir, switch off the flame.

Zunka is now ready to be served with the Jowar Bhakri and Shahi Bhindi.