Bombay Chutney

Bombay Chutney

Ingredients

Kadalamavu/ Besan flour-4tbsp

Onion large chopped- 1 no

Tomato medium chopped- 1 no

Green chilly broken- 2 nos

Ginger minced- 1/2" piece

Turmeric powder- 1/4tsp

Chilly powder- 1tsp

Mustard seeds- 1tsp

Urad dal- 1tsp

Chana dal- 1tsp

Curry leaves- few

Corriander leaves- few

Salt to taste

Oil- 2tbsp

Water- 1 1/2 cups

Bombay Chutney

Method

Heat oil in a pan add mustard seeds, when crackles add the urad dal, chana dal and curry leaves. When dals browned add the onions, ginger and green chilly, saute till onions turns pink. Now add the tomatoes and fry for few mins, add turmeric, chilly powder, required salt and water. Bring this mixture to boil. Take a small bowl make a smooth paste out of besan flour and water. Add this besan paste to the boiling mixture, mix well and simmer until the besan flour is cooked and the chutney thickness. Serve hot with Chapati, Idli and Dosa.