Butecha
Ingredients:
- 6 T Chick Pea Flour
- 2 T Lemon Juice
- 1/4 tsp Turmeric Powder
- 1/2 tsp Ginger Powder
- 1 Jalapeno (seeded and finely chopped)
- 1/4 C Onions (finely chopped)
- 2 C Water
- 2 T Olive Oil
Method:
- Measure two cups of water into a bowl, and dissolve about 6 T of chick pea flour in the water.
- Add the olive oil and the lemon juice mixing the ingredients well.
- Add the turmeric and ginger continuing to mix until mixture is smooth.
- Place in a large pot.
- Turn on the heat to low-medium, and bring it to a lightly bubbling boil.
- When the mixture begins to bubble, adjust the heat so that it doesn't spit and splatter.
- Once mixture has thickened, remove from the heat and pour the butecha into a bowl.
- Add the finely chopped onions and jalapeno.
- Stir it all together thoroughly.
- Cover and refrigerate for a few hours. It should look like scrambled eggs after you stir it.
- Mix and serve hot or cold, reheating in a microwave before serving if you prefer it hot.