 |
| chitrannaa.blogspot.com |
Serves 2
Ingredients :
Finely chopped onion 1
Finely chopped Tomato 1
Chilli paste 1 teaspoon
Finely chopped coriander leaves
Curry leaves
Besan 1 cup
Groundnut oil 1 tablespoon
Mustard seeds 1 teaspoon
Asafoetida 1/4 teaspoon
Turmeric powder 1/4 teaspoon
Salt to taste
Jhunaka tastes very well with Jowar rotis and chapati also.
Ingredients :
Finely chopped onion 1
Finely chopped Tomato 1
Chilli paste 1 teaspoon
Finely chopped coriander leaves
Curry leaves
Besan 1 cup
Groundnut oil 1 tablespoon
Mustard seeds 1 teaspoon
Asafoetida 1/4 teaspoon
Turmeric powder 1/4 teaspoon
Salt to taste
RECIPE VIDEO :
Procedure :
- Take one cup of water and add one tablespoon of besan and mix well so that there are no lumps in it.
- Heat oil in a thick bottomed kadai.
- Add mustard seeds and let them splutter.
- Next add hing and turmeric powder.
- Put in the chopped onions and chilli paste and saute it for a minute.
- Next add chopped tomatoes.
- Mix well and saute for a few minutes.
- Next add very little water, cover the lid and cook till onions and tomatoes become very soft.
- Then add required quantity of water, salt and let it boil.
- While the water is boiling, add curry leaves and chopped coriander leaves.
- Reduce the heat and start putting in the besan little by little as the Jhunaka thickens.
- When it's still in a little liquid consistency add the besan mixed water slowly and keep mixing it well.
- Adjust the water and/or the besan to a consistency so that the Jhunaka thickens to your liking.
- Keep stirring as you cook for five minutes on low heat.
- Garnish with chopped coriander and serve with piping hot rice and ghee.
- It tastes just amazing.
Jhunaka tastes very well with Jowar rotis and chapati also.
