Junaka

Jolad rotti (baakhri) and junaka is a popular preparation in North Karnataka. You'd probably see every house hold in this area make this on a regular basis. It's made in different forms - sometimes to a liquid consistency and poured over rotti to enjoy a scrumptious weekend meal, or in diamond cut cakes and garnished with coconut-mustard seasoning. My favorite is the semi-solild junaka which tastes best when rolled in a chapati, it's been my sisters' and my favorite carryout for a road trip and an always in demand snack for a picnic. A chapati roll also provides a hassle free and mess-free quick lunch, which you can nibble on to at your desk on those crazy days at work!

Preparation time: 10 min
Cooking time: 20 min
Difficulty level: easy
Serves: 4

Ingredients:
Onion: 2 (medium sized)
Green chilly (chopped): 2
Oil: 4 tblsp
Curry leaves: 3-4
Fresh coriander: a few strands
Cumin seeds: 2 tsp
Mustard seeds: 2 tsp
Garlic (minced): .1.5 - 2 tsp
Turmeric powder: 1 tsp
Grated coconut (optional): 2 tsp
Tamarind juice: 1/2 - 3/4 cup
Sugar: 2 tsp
Gram flour (besan): 2 cups
Salt: to taste


Procedure:
Heat oil in a pot. Add curry leaves, cumin and mustard seeds; once they sputter, add the chopped chilly. After half a minute, add onions and saute until they turn translucent. Add garlic and fry for a minute. Add fresh coriander, coconut, turmeric powder, tamarind juice, salt and sugar. Bring to boil. Add two cups of water and let it boil. Pour in the gram flour in parts, stirring continuously. Cover the pot and cook on low flame for about 8-10 minutes. Turn off the heat. Glaze with ghee and serve hot with chapati or baakri (jowar bread).