Shepu /Sabbassige /Dill leaves -junka

                                                                                                   

                                                                                              Junka is a easy side dish a semi solid curry prepared for Rice Bhakris and Jowar Bhakris. It is a easy every day recipe for breakfast and lunch. Prepared by chikpea flour /besan /gram flour. It is a STAPLE food for Maharashtra region and North Karnataka region. 

           Where ever I see lush green shepu/sabbassige /Dill leaves  l remember my Mother-in-law in spite she was a good hand in cooking shepu/sabbassige  junka was her signature dish.  We also call junka as Alan .  Alan bhakri tops in the breakfast list of my in-laws. We never cook junka without shepu/sabbassike because junka tastes like plane gram flour to us. Our Ancestors were migrated from Maharashtra now living in Karnataka so we are in the advantage of knowing both cuisines.
                 
TIME TAKEN
Preparation                     15 minutes

Cooking                            10 minutes
Total time                         25 minutes

Cuisine                          Maratha
Recipe                          Mother-in-law
Author                         Suma Shekhar

Utensil used                   heavy bottom
                                         Non stick pan. 
                                         Mixer Grinder

Difficulty level                   Moderate


               I will show you cooking junka in two easy stages. I am using chikpeas (putane in marathi hurigadale in kannada ) as base for junka. I am using small quantity of spices because the piquancy and aroma of shepu/sabbassige should not be suppressed.

Mixing Stage :Ingredients 

Chikpeas                1 cup
Water                      3 cups

Ginger                     pea size

Garlic                      3 pods
Cloves                      3
Cinnamon               small piece
Salt                            to taste
Turmeric                  a pinch
Shepu/sabbassige    2 bunches chopped
Onion                       1 big small chopped

                            METHOD             
* Dry grind in mixer jar the chikpeas along with ginger+garlic+clove+cinnamon.

* take a medium size mixing bowl add dry ground  chikpea flour +shepu/sabbassige +onion +salt + turmeric mix water slowly little by little let the chikpea flour absorb water slowly without leaving lumps.

Cooking stage: ingredients 

Onion                   1 finely chopped

Green chillies     5  finely chopped 

Edible oil             2 table spoon

                     

                                                                                                     METHOD

* Take a heavy guaged non stick medium sized pan heat oil saute onions and chillies till onions become translucent 

*Stir in ground chikpeas mixture to the pan keep stirring on low flame when junka consistency thickens, colour and texture changes close the lid and simmer for 8-10 minutes.
                  Serve hot with ghee preferred with,
                Rice bhakris     ☑️
                Jowar bhakris  ☑️       
                Chapathi            ❎️
                Poori                   ❎️