Bombay Chutney |
Oil - 3 tsp
Channa dal - 1 tsp
Urad dal - 1 tsp
Mustard - 1/2 tsp
Jeera - 1/4 tsp
Chopped ginger - 1 tsp
Slit green chillies - 6
Curry leaves few
Hing - a pinch
Other ingredients
Besan - 1 & 1/2 tsp
( diluted in 1/2 cup water)
Water as needed
Chopped onion - a handful
Diced tomato - 1
Chopped curry and coriander leaves for garnish
Lemon juice - 1 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Bombay Chutney |
Heat oil in a pan and temper with above ingredients.
Add onion and fry till transparent, add tomatoes,salt and turmeric powder and give a mix.
Pour needed water and give a boil,reduce flame and pour the diluted besan and in low flame cook till raw smell has disappeared. Make sure the chutney is a bit thin once cooled they will thicken.
Switch off the stove and add lemon juice and garnish with chopped coriander leaves.
Best served hot as a side dish for Idli.Dosa or Poori.
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