Junaka

INGREDIENTS:
3-4 tsp Besan
1-2 green chillis (chopped)
1 onion (chopped or cut lengthwise)
1 1/2 tsp coriander
1 tsp jeera
1 laddle ful of grated coconut
2 tsp lime juice
salt to taste
1/2 tsp jaggery
1-2 tbsp Oil
Mustered
curry leaves
A pinch termeric powder

PREPARATION:

• Wet grind the coconut, jeera, coriender, green chillis to a smooth masala paste. 
• Now add the besan tothe msala and grind it again. Adjust the mixture to a thin as dosa batter. 
• Heat the oil in a heavy bottom kadai. add mustered,termeric and curry leaves. 
• once the mustered splutters, add onionscook till they are transperent in color. 
• Now add the ground masala. Now add salt, jaggery, limon juice. 
• Cook it on a low flame for 5-10 mins.Check the thickness of the gravy. if needed add bit more water, adjust the grvy. cook till besan is cooked enough. 
• Serve with Normal Dosa or Rotis/ Pulkas.