{ "items" : [
    { "id" : "http://dbpedia.org/resource/Chaunk"
      "properties" : {
        "http://www.w3.org/2000/01/rdf-schema#comment" : [ "Chaunk (Hindi: छौंक); sometimes spelled chhaunk, chounk, chonk, chhounk, or chhonk; also called তড়কা (torka), বাগার (bagar), ফোড়ন (phoron) in Bengali, Tarka (ਤੜਕਾ) in Punjabi,Thaalithal (தாளித்தல்) in Tamil, oggaraṇe (ಒಗ್ಗರಣೆ) in Kannada,फोण्ण in Konkani, vaghaar (વઘાર) in Gujarati, fodni (फोडणी) in Marathi, Thalimpu (తాళింపు) or  popu ( పోపు  in Telugu), Baghaar (Urdu: بگھار) ; Baghaara (ବଘାର) or Chhunka (ଛୁଙ୍କ) in Oriya and often translated as \"tempering\" is a cooking technique and garnish used in the cuisines of India, Bangladesh, and Pakistan, in which whole spices (and sometimes also other ingredients such as minced ginger root or sugar) are fried briefly in oil or ghee to liberate essential oils from cells and thus enhance their flavours, before being poured, together with the oil, into a dish.Chaunk may be prepared at the beginning of cooking, before adding the other ingredients for a curry or similar dish, or it may be added to a dish at the end of cooking, just before serving (as with a dal, sambar or stew)." ] ,
        "http://xmlns.com/foaf/0.1/depiction" : [ "http://commons.wikimedia.org/wiki/Special:FilePath/Chaunkphoto.jpg" ] ,
        "http://dbpedia.org/ontology/thumbnail" : [ "http://commons.wikimedia.org/wiki/Special:FilePath/Chaunkphoto.jpg?width=300"] } } }
