Khanavali Part 2: Junka

Any Khanavali meal should have this chickpea side dish. It sort of tones down the fiery pungency of the other side dishes served in such places. It is tasty and goes very well with Jowar/ Jolada rotti!



Junka is also known as hittina palya. You will need,

Chick pea flour (Besan/ Kadale hittu) 2 tablespoon
Onion medium minced 1
Green chillies 4 minced
Cilantro/corinader 3 tablespoons fine chopped
Oil 1 tsp
Jeera 1/2 tsp
Mustard 1/2 tsp
salt
lemon juice

Method:

• Heat oil in a thick bottomed pot. Drop the mustard, jeera, green chillies and the onion. Saute till soft.
  
• Add the chickpea flour. Keep stirring vigorously till the raw smell disappears (more or less like making a roux)
  
• Whisk in 1/2 a cup of water, salt and lemon juice. stir till it thickens and resembles scrambled eggs. Turn off the heat
  
• Serve with the Jolada Rotti. This dish somehow neutralizes the spice and heat from the Ennegai and i enjoy the combo like i would the manna from the heaven.