Spring Onion Jhunka

Jhunka with wholewheat phulkas

If you walk into a Maharashtrian household (Maharashtra is a state in India) unannounced, they will insist you stay for dinner and the hostess will make this dish (it's served hot off the flame) or a variation of this called, "Pithle".
Served traditionally with Bhaakri (a type of roti), this vegan dish is simple to make and really delicious.
Here's what you need -

Ingredients

12 stalks of spring onions washed and chopped into small pieces.
1/2 teaspoon turmeric powder
1/2 teaspoon chili powder
1 big tomato or 2 small ones chopped into small pieces
1 teaspoon garam masala
1/4 teaspoon grated jaggery
1/2 cup gram flour (besan)
Salt to taste
Juice of half lime
A small bunch of coriander leaves chopped up (optional)
2 kokum petals washed/ 1/4 teaspoon tamarind paste
1 teaspoon mustard seeds
1/4 teaspoon asafoetida powder
1 tablespoon oil ( I use sunflower for this dish)
3-4 curry leaves ( dried is fine if fresh is unavailable)
5 cloves garlic finely chopped
1 small onion chopped up

Method

In a deep bottomed pan, add oil and allow to heat.

Add mustard seeds, asafoetida and curry leaves.

When the mustard seeds start sputtering, add the chopped onion.

Stir fry for 8-10 minutes till slightly brown. You can add some salt to quicken the process.

Add garlic and fry well for about 8 minutes.

Add the chopped tomatoes next and keep stir frying till they mash up.

Next, add the turmeric powder and chili powder.

Add the spring onions next and stir-fry for 10 minutes.

Add the kokum petals/tamarind and jaggery.

Mix well and keep stir frying till the spring onions wilt and start leaving water.

Add the garam masala next and mix well.

Next, add the besan a little at a time. I use a teaspoon.

After you add every teaspoon, stir it and fry it in till the besan dissolves well.

Do this till you finish the besan. Keep stir frying so you don't burn the besan.

Once the besan has been completely absorbed, stir- fry well and cook on low, covered, for 8-10 minutes.

Take off the cover,  add salt and mix.

Serve hot topped with chopped coriander leaves (if using) and lime juice.

Recipe for Pithle - For pithle, you add 3 cups of boiling hot water after you have added the besan and mixed it well. You then mix everything well and  allow it to cook on low heat for 10 minutes. The consistency is semi-thick but of pouring consistency. You can add more water if it's too thick and allow to simmer. You eat it piping hot with bhaakri or rotis.


Hope you enjoy making and eating this delicacy.

Thank you.