Zunkha, Jhunkha, Pitla (Maharashtra)

Ingredients

• 1 medium sized potato cut to small pieces
• 1 medium sized onion chopped fine
• 1/2 inch ginger, cleaned and grated
• 5-6 curry leaves
• 1 small lemon
• Coriander (dhania) leaves chopped fine
• Green chillies or red chilli powder - to taste
• Salt - to taste
• Besan (chickpea flour) - 2-3 tbsp (make a fine paste in some water)
• 2 cups water
• 1 tbsp oil
• Mustard Seeds
• Hing
• Chana dal - 1 tsp
• Urad dal - 1 tsp
• Turmeric - 1/2 tsp

Procedure:

1. Heat oil in a kadai (wok)
2. Add mustard seeds.
3. When the mustard seeds stop spluttering, add Hing.
4. Add urad dal and chana dal.
5. When they turn brown, add curry leaves and green chillies.
6. After 20 seconds of stir frying, add onions and ginger.
7. Cook till onions are translucent.
8. Add potatoes, a little salt and turmeric, and cover and cook till potatoes are done.
9. Add two cups water, and salt (to taste)
10. Blend in the besan paste.
11. Cook till the froth disappears or till you feel it is done. (Taste, Taste!)
12. Garnish with lemon juice and shredded coriander leaves.

Goes well with both rotis and rice.