Jhunka Modified

Learnt from a friendly neighbour in Bangalore. The preparation is simple and tasty but since the dish is gujerati (okay, that is what she said) and the recipe comes from a tamilian who grew up in Bangalore, purists may question its authenticity. The tadka definitely indicates the tamil influence and brinjals are my own contribution to the evolution of the recipe. What one needs is:

• 3 onions (diced)
• 2 tomatoes (diced)
• 1 brinjal (1.5 times the size of onion)( diced)
• 1 cup fresh methi leaves or 3 teaspoon dry methi leaves soaked in water.
• 0.5 teaspoon urad daal
• 0.5 teaspoon chana daal
• 1 green chilli (chopped)
• 1 teaspoon mustard
• 5-6 curry leaves
• 0.5 teaspon turmeric
• 2-3 teaspoon besan mixed in water to make a paste
• 3 tablespoon dhaniya leaves (chopped)

Take some oil (2-3 tablespoons) in a frying pan. When the oil gets hot, add the mustard. As the mustard starts to bounce around add the daals. Let the daals start browning before adding the green chilli followed by curry leaves and the onions. Wait for onion to get a little soft. Add methi leaves tomato, brinjal, turmeric, salt and 1 cup of water. Cover and cook till brinjal is cooked add the besan paste and let it simmer for 5 more minutes. Add the coriander leaves and it is ready to eat with chapatis.