For this August 2018 Ssshhhh secretly cooking , the theme was to cook Karnataka dish and I was paired with Kirti Singhal of. She gave me Besan and the ingredient of my choice as secret ingredient.
Jhunka is a besan based curry similar to Bombay chutney. It is a common dish in North Karnataka and Maharashtra. It is also called as Pitle . In karnataka it is a sidedish for Jowar Roti.
Addition of green peas , coconut and capsicum is the difference between this dish and Bombay chutney.
Requirements :
4 tbs Besan flour
1 Onion
1 Tomato
3 Green chilli
A handful of fresh peas
2 tbs Fresh Grated coconut
2 tbs Vegetable oil
1/2 tsp mustard seeds
1 tsp chilli powder
1 tsp cumin seeds
Salt to taste
1/2 of a capsicum
A sprig of curry leaf
Chopped coriander leaves
Method :
Peel and chop the onion finely.
Chop green chillies , capsicum and tomato.
Heat oil in a kadai , add in mustard seeds and wait till it splutters. Then add cumin seeds , green chilli and curry leaves , give a quick stir.
Now , add the chopped onion and fry till it becomes translucent.
Add in tomato and saute.
Add the green peas , chilli powder and salt , stir well.
Mix the besan flour with half a cup of water without any lumps .
Add this besan mixture to the kadai and add another half cup of water , let it boil on low flame.
Add in the required salt .
When the curry boils , add the grated coconut and chopped capsicum and switch off the flame.
Capsicum is added in the last to avoid it becoming mushy.
Add the chopped coriander and serve with Jowar roti.
Jhunka is a besan based curry similar to Bombay chutney. It is a common dish in North Karnataka and Maharashtra. It is also called as Pitle . In karnataka it is a sidedish for Jowar Roti.
Addition of green peas , coconut and capsicum is the difference between this dish and Bombay chutney.
Requirements :
4 tbs Besan flour
1 Onion
1 Tomato
3 Green chilli
A handful of fresh peas
2 tbs Fresh Grated coconut
2 tbs Vegetable oil
1/2 tsp mustard seeds
1 tsp chilli powder
1 tsp cumin seeds
Salt to taste
1/2 of a capsicum
A sprig of curry leaf
Chopped coriander leaves
Method :
Peel and chop the onion finely.
Chop green chillies , capsicum and tomato.
Heat oil in a kadai , add in mustard seeds and wait till it splutters. Then add cumin seeds , green chilli and curry leaves , give a quick stir.
Now , add the chopped onion and fry till it becomes translucent.
Add in tomato and saute.
Add the green peas , chilli powder and salt , stir well.
Mix the besan flour with half a cup of water without any lumps .
Add this besan mixture to the kadai and add another half cup of water , let it boil on low flame.
Add in the required salt .
When the curry boils , add the grated coconut and chopped capsicum and switch off the flame.
Capsicum is added in the last to avoid it becoming mushy.
Add the chopped coriander and serve with Jowar roti.
