When we were in Bijapur, I used to prepare Junka when my Mom used to be tired of cooking and had no vegetables at home to prepare anything else. Believe me, we used to stay in Sainik School Campus, and we couldn’t even get green chillies if it was over. We were so far away from the city, that it was impossible during the week for my Dad to get them also. So, this was what I used to prepare after I learnt it from one of my close friend. My Dad never liked it, but it was my Mom’s favorite. So, here comes the recipe for Junka.
- 1/2 cup Besan Flour or Kadale hittu
- 3-4 green chillies finely chopped
- 4-5 curry leaves washed and chopped
- coriander leaves, finely chopped
- Oil, 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, 1/4 tsp turmeric or haldi, pinch of hing all for seasoning.
Mix the besan flour with water and beat until its smooth; just like the batter you prepare for making pakoda or bonda.
In a pan, heat the oil and all the ingredients mentioned in 5 above. Add the green chillies as well as curry leaves. Fry for a few minutes.
Next, add the besan mixture and stir for 7-8 minutes. The Jhunka will now become thick.
Add finely chopped cilantro and serve with Rice or Jolada Rotti. Enjoy.
P.S: The camera isn’t working, so no picture this time.