Junaka

Ingredients:
Ginger & Garlic Paste(G&G) - 1Tbs
Onion - 4 Tbs chopped finely
Salt to taste
3 Green chillies-  minced
water - 1 1/2  cup
Besan -1 cup
cumin Seeds- 1 Tbs
curry leaves- 1 strand cut into small peices
poppy seeds- 1 tsp
coriander to garnish

Method:

Take a pan & put 2 tbs of oil & put cumin seeds when oil is hot. Add curry leaves, G&G paste, some green chillies,chopped onions. Once onion is slightly brown add water & pour Besan slowly & mix well,So that there are no lumps. Add salt.Stir continously till the besan cooks very well for abt 10-15 min. Then pour to a plate which is greased. Pat it & garnish with poppy seeds & coriander leaves. Cut into diamond shape when it cools.You can eat with jolada rotti or chapathi.
Note: This can stay fresh for 2 days if refrigeratred very well.