Original sentence: * Add 1 table spoon jaggery and  peanut powder and salt to taste.* Add coriander to garnish.* Add cumin seeds and mustard seeds.* Add ground green chili +garlic paste and turmeric powder, and heat for 2 minutes.* Adding hing to the seasoning reduces gas formation.* Allow it to boil.* Allow it to turn brownish on low fire for a couple of minutes.* Chop onion into small pieces.* Close the vessel with a lid and cook  for 5-7 minutes on low fire.* Heat a tablespoon of oil in a cooking vessel.* Then add 4 cups of water and ½ cup tamarind water.* To the boiling mixture add besan floor in small portions with constant stirring to prevent lump formation.* When mustard seeds break or crackle, add a pinch of asafoetida and cut pieces of onion.* You can make a paste of besan in a little water and add that to the water so that it mixes quickly and prevents the formation of lumps.1 table spoon jaggery or brown sugar,.1 table spoon roasted peanut powder,.1 tablespoon vegetable oil,.1 tea spoon cumin powder,.1 tea spoon turmeric powder ,.1/4 cup fresh chopped coriander (cilantro) and salt.2 cups besan flour,.2 medium size onions,.2 table spoon ground chili + garlic paste,.From Harsha Bennur (posted on ).It must be eaten hot.Junka is a quick recipe that is tasty and has high protein.Provided to Wikipedia by Deepak Gondedahalli on 7th August 2009.This goes well with chapatis & jowar rotti (bhakri) and sometimes with rice too (depending on your tastes).This is a good recipe to keep in your back pocket especially when unexpected guests arrive.Tips and Tricks:.Typically Served With:.asafoetida (hing) ,.cumin seeds,.mustard seeds,.½ cup tamarind paste,