This is a recipe i learnt from my mom who learnt it from her inlaws. My grandparents have a Maharashtrian lineage and so my mom learnt quite a few unique dishes. Its a quick dish, takes less than 10 mins total to cook and extremely versatile. I call it versatile as it can be made with different vegetables like ridge gourd, onions and green bell pepper and is a perfect accompaniment with simple white rice or chapati/roti. This is a meal for that hectic day with a hungry family when you don’t even have the energy to step out. Try it out i guarantee you will love it! You can thank me later
Heat oil in a pan, add mustard seeds and allow it to crackle. Now add a pinch of hing, red chillies, turmeric, red chilli powder and curry leaves.
Mix well and add the chopped ridge gourd. Saute it for 1-2 mins. Add 1 cup of water and salt to taste and let the water come to a boil (Alternative: You can boil water on the side and add it to the pan when ready).
Once the water boils add besan and stir it quickly to avoid lumps.
When the besan is well mixed remove from heat and transfer the jhunka to a serving dish.