Jhunka (North Karnataka/Maharastrian sidedish)

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Ready to serve Jhunka

Jhunka is a delicacy of Maharashtra and North Karnataka. Maharashtrians prepare it as side dish for Chapathies wheres in North Karnataka people prepare it as a side dish for Jwari Rotis. I learnt it from one of my neighbours way back in 1981, when we were on transfer to Nipani, a small town on the Karnataka-Maharashtra border. People prepare this dish in many ways but mostly with Besan/Chickpeas Atta as the main ingredient. They prepare it using onions, asafoetida and also with garlic. I am putting the version of the jhunka with onions. Here goes !

What you need to have:

Chick peas Atta /Besan – 3-4 Tablespoons

Onions(Big) – 2

Tomato – 1/2

Green chillies – 2-3

Fresh Green Peas – A handful (optional)

Fresh grated coconut – 2 teaspoons

Some curry leaves and chopped coriander

Cooking oil – 4-5 teaspoons

Mustard – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Chilli powder – 1 teaspoon

Cumin seeds – 1 teaspoon

Ingredients of Jhunka

Ingredients of Jhunka

What you do with what you have:

1. Cut onions very fine and keep it aside. Wash and cut green chilli, tomato, coriander leaves, also grate dcoconut .

2. Place a broad based bowl on the gas on medium flame with 5 teaspoons of cooking oil in it. On heating add mustard seeds. When it sputters add cumin seeds, turmeric powder, Green chilli, curry leaves and stir it.

3. Add chopped onions, tomatoes and required quantity of salt and saute it for a while till transparent.

                                                                                                                     Seasoning in progress

4. Add 500 ml/2 cups  water (approx)  to the besan to get a thin liquid and set it aside.

5. When onions are fried well, add chilli powder and stir it. Add besan liquid from step 4 slowly to the seasoning while stirring continuously to avoid formation of lumps.

                                                                                                          Chilli powder and Green Peas being added

5. Keep stirring for a while, bring it to boil and lastly add chopped coriander leaves and grated coconut and let it cook for a while on a medium flame only.

Serve hot with chapaties, Jwari rottis etc. Salt can be added at the end if needed.

Ready to serve Junka

What to remember

1. People prepare it to a very thick consistency also, so it just really depends upon the taste of a certain person. I always prepare it like a semi liquid. As it cooks it keeps solidifying, so please add sufficient quantity of water while cooking. I have written the exact quantity of water required to cook the given quantity of besan.

2. One can also add garlic/chilli as per his/her taste buds.

3. Adding fresh Green Peas and Capsicum is also one’s choice.

How long it takes: 45 minutes

Number of servings: 4 people

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10 thoughts on “Jhunka (North Karnataka/Maharastrian sidedish)

    TBC said:
    June 3, 2008 at 3:19 pm

    What a nice space you have here! I’m not sure if I’ve been here before. Will return soon for more.

    prathibalrao responded:
    June 4, 2008 at 1:00 am

    Hi
    Thanx for your comments. Please pass on the link to your community and friends.

    Hema said:
    July 21, 2008 at 5:56 pm

    Love this space. You present it very nice with beautiful (very clear) pictures. I started looking into this from last month and have tried many dishes (Alu methi, sapatha, Palak dal, Junka, carrot cuury…). Have come out very nice. Thanks for sharing. Keep up the good work.
    All THE VERY BEST for your site and would recommend to my friends

    prathibalrao responded:
    July 22, 2008 at 2:02 am

    Hi Hema,

    Thanx a lot for ur comments.

    Shilpa said:
    October 13, 2008 at 10:23 pm

    Hey that was a wonderful recipe. Try it with boiled, mashed potatoes along with onion and tomato. I tried it out of curiosity and yuppeeeee it turned out to be great!!!

    prathibalrao responded:
    October 14, 2008 at 4:37 am

    Hi Shilpa,

    I think i should try it out. Gr8 idea!

    Besan Bhujia (Shev) « The Indian Food Court said:
    March 8, 2009 at 8:32 pm

    […] Today I am putting up a snack called Besan bhujia or more familiarly Shev. If you have seen the noodle-like topping on chat items you know what I am talking about. In addition to chat items I use this to top Rava idlis and Upma as well. Aside from its role as a topping, you can have this with chooped onion, corriander leaves and an optional grated cocounut. Besan atta, its main ingredient is nothing but bengal gram Dal powder. This atta is common and often indispensible ingredient in sweets ( see Besan Ladoo and Burfi), parathas and jhunka. […]

    Mizz said:
    July 21, 2011 at 3:45 pm

    Gotta get me some jhunka 🙂

    Loving the Living said:
    August 30, 2011 at 3:17 pm

    Tried it , loved it… simply delicious. Thanks for this recipe!

      prathibalrao responded:
      August 30, 2011 at 3:50 pm

      Hi,

      Thanx a lot for ur comments and also the wonderful feed-back.

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