Hurda or Ponk are tender green jowar kernels that are available in Maharashtra and Gujarat for a few weeks from December to early February. While these sweetish jowar pearls could be eaten just by themselves, you can also make this super simple Hurda Bhel or Ponk Bhel with it.
What is Hurda or Ponk?
Called Hurda in Marathi and Ponk in Gujarati, these tender kernels are extracted by lightly roasting freshly harvested Jowar ears over coal or cow dung, and then gently rubbing them to separate the budding jowar from it. These light green kernels are soft, juicy, and have a mildly sweet after taste. While Hurda has long been a much sought-after regional delicacy, in recent years, it has been “discovered” and now there are Hurda parties or Ponk parties near Jowar fields. In fact, even a cursory search will show you curated Hurda experiences. 🙂
Keep it Simple: The Key to a Good Hurda Bhel
In Mumbai, we get Hurda quite easily when it is in season and one of the simplest ways to enjoy it is as Hurda Bhel or Ponk Bhel.
In this dish, Hurda is the star and it needs to remain so. As a result, I add very small quantities of:
- Chopped tomatoes
- Chopped onions
- Shengdana-Lasun chutney (the Maharashtrian Peanut and Garlic chutney), Lasoon chutney (Garlic chutney), or spicy Green chutney
- Fresh Coriander
I just mix everything together and then top it with a sprinkling of thin sev (Nylon Sev) just before serving. A glass of buttermilk on the side will make this a filling and healthy snack.
As with many Indian dishes, this is a vegan, gluten-free recipe.
How to Make Hurda Bhel | Ponk Bhel
- Over low flame, in a heavy bottomed pan, dry roast 1 cup hurda or ponk for 2 to 3 minutes till they are just warm. They idea is to roast them very lightly and not to have them “cooked”.
- Transfer to a bowl.
- Add 2 tbsp finely chopped tomatoes, 2 tbsp finely chopped onion, 1 tbsp finely chopped coriander, 1/2 tsp finely chopped green chillies, 1/2 tsp garlic chutney, and a pinch of salt.
- Mix with a light hand.
- Transfer into 2 plates.
- Sprinkle 1 tsp thin sev on each portion.
- Serve immediately with some buttermilk on the side.
Recipe for Hurda Bhel | Ponk Bhel: A Vegan, Gluten-free Snack
Hurda Bhel | Ponk Bhel | Tender Jowar Bhel
Equipment
- Heavy-bottomed Pan
- Bowl
- Spoon
- 2 Plates for serving
Ingredients
- 1/2 Cup Hurda or Ponk
- 2 tbsp Tomato (Finely Chopped)
- 2 tbsp Onion (Finely Chopped)
- 1 tbsp Coriander (Finely Chopped)
- 1/2 tsp Green Chillies (Finely Chopped; optional)
- 1/2 tsp Spicy Lasun Chutney, Garlic Chutney (See Notes)
- Salt to Taste
- Thin Sev for Garnish
Instructions
- Over low flame, in a heavy bottomed pan, dry roast 1 cup hurda or ponk for 1 to 2 minutes till they are just warm. The idea is to roast them very lightly and not to have them "cooked".
- Transfer to a bowl.
- Add 2 tbsp finely chopped tomatoes, 2 tbsp finely chopped onion, 1 tbsp finely chopped coriander, 1/2 tsp finely chopped green chillies, 1/2 tsp garlic chutney, and a pinch of salt.
- Mix with a light hand.
- Divide into 2 plates.
- Sprinkle 1 tsp thin sev on each portion.
- Serve immediately with some buttermilk on the side.
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