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
- 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.