Called Hurda in Marathi and Ponk in Gujarai, tender Jowar is a regional delicacy in Maharashtra and Gujarat. The simplest way to enjoy Hurda is as this Hurda Bhel or Ponk Bhel that is ready in about 10 minutes and needs nothing but a glass of buttermilk on the side to make it a light snack.
1/2tspSpicy 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.
Keyword Bhel, Hurda Bhel, Ponk Bhel, Tender Jowar
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