This jhunka version is semi dry one
1/2 tsp mustard seeds
8 tbsp of yellow flour , besan or chickpeas flour
1 medium size onion chopped
1 tomato chopped
1 tsp ginger garlic paste
1 capsicum or green pepper
red chilli powder and salt
medium size cut
5-7 big curry leaves
coriander leaves to garnish
oil to fry about 8 tbsp(more oil in this preparation is the key for tasty jhunka)
In a hot oil put mustard seeds untill splutter ,chopped curry leaves, fry onion untill translucent . followed by ginger garlic paste. fry for a min . thrown in tomato and fry it untill.it gets fully cooked . put capsicum and let it cook .
at this stage put red chilli powder and salt as per taste .
put besan and fry untill it leaves oil . you need to keep turning it constantly . sprinkle 1/2 cup of water from all sides mix and close the lid . let it sit for two minutes and turn off the gas . garnish with coriander leaves .
serve hot with bhakar or hot chapati .