Jhunka ( Besan with Spring Onion Curry )

Ingredients:
3/4 cup besan
1 cup chopped spring onion
1/4 cup chopped onion
1/2 cup chopped coriander leaves
3 cloves garlic mashed or 1 tbspn ginger garlic paste
1 chopped tomatoes
1 tspn cumin seeds
1 tspn turmeric powder
4 to 5 tbspn oil

Method

Heat oil
Add cumin seeds
Add chopped onion
Add 4  to 5chopped green chillies
Stir for a while
Add chopped tomatoes and stir till it becomes mushy
Add turmeric powder
Add chopped spring onions
Stir for a while
Add chopped coriander leaves
Add  salt to taste
Add  3/4 the cup water
simmer till water dries up
Ten add(sprinkle) the besan evenly without any lumps , while adding besan go on stirring to prevent lumps
Stir continuously till the paste becomes very dry and leaves the sides of the pan
Serve with rotis.

Brinjal and Potato Curry 2

Method:
6 long purple brinjal cut in to 3  long thick strips
2 to 3 medium size potatoes remove skin and cut in to lengthwise strips
Wash brinjal and potatoes
 Apply 1 tbspn salt and keep for an hour 
Squeeze the brinjal and potatoes  tightly to remove the water
Heat 3 tbspn oil + 1/2 tbsn ghee
Splutter 1 tspn mustard, 3 red chili bits
Add 1 tbspn ginger garlic paste and fry for a while
Add 1 onion chopped lengthwise  and fry till it becomes translucent
Add 1 tbspn  coriander powder, 1/2 tbspn cumin powder, 1tspn turmeric powder and stir

Add the squeezed brinjal and potatoes
Stir and cook covered on a medium heat.
When cooked fully remove from stove.
 Relish with dhal /rice