Ingredients vegetarian 4 servings

• 2 large onions
• 2 large tomatoes
• 2 to 3 green chillis
• a few pods garlic
• a few curry leaves
• salt to taste
• 2 tsp sugar
• 2-3 tbsp gram flour (besan)
• 1 tbsp oil
• 1tsp each of mustard and jeera to temper

Directions

1. Heat oil. Add mustard, jeera, and curry leaves and a pinch of l.g powder (optional).
2. When they splutter, add chopped onions, slit green chillis and chopped garlic and 1tsp chilli powder, if you like your curry hot.
3. Fry for a few minutes. Now add 2 glasses of water. The quantity of water depends upon the quantity of gravy required.
4. Add salt to taste and tomatoes chopped. Allow it to boil
5. When water starts boiling, reduce flame and add besan slowly and keep mixing to remove lumps.
6. Stop adding besan when the curry is still watery as the besan will absorb water and become very thick. The consistency of junka when you take it off flame should be of sambhar consistency.
7. Add chopped coriander and serve hot
8. This is a very famous bombay dish usually eaten with bajra rotis.
9. Can be made easily when no veggies are around.

P.S. food made lovingly enhances the taste. so enjoy cooking!

Comments

lakshmi srinivas

this recipe can also be used with idly and dosa.tastes great and different.

star

I guess, the taste is more enhanced if we add the paste of one tblespoon basmati rice which is grinded along wth few twigs of curry leaves . This can be added while adding besan.