BOMBAY CHUTNEY

INGREDIENTS:

Mustard seeds                       1 tsp

Cumin seeds                         1 tsp

Urad dal                                1 tsp

Curry leaves                         1 sprig

Onion                                   1 chopped lengthwise

Red chilies                           2

Green chillies                      3

Tomatoes                             1 big

Besan/Senaga pindi             2 tbsp(adjust the quantity depending on the thickness of the chutney)

Turmeric powder                  1 pinch

Red chilly powder                1 tsp(optional)

Salt                                        as needed

PROCEDURE::

1) Heat oil in a kadai/pan. Now add the mustard seeds once it splutters, then add the cumin seeds and  urad dal.Then add the red chilies ,onion ,green chilies and curry leaves. Saute till the onions turn transparent.

2) Now add the tomatoes to it . Close the lid and let it get cooked .

3) Take besan in a bowl (besan/senagapindi quantity depends on the thickness you want. If you want thicker chutney add couple more spoons of besan) . Then add water (mix in a liquid consistency) and mix well to avoid lumps.

Add a little salt to the tomato mixture to make the cooking fast.

4) Add water to the tomato mixture. Let it boil .

Add salt, turmeric and chilly powder if you want it to be spicy.

5) Once the water starts to boil then add the besan/senaga pindi mixture to it stirring constantly to avoid lumps. Let it cook for 10 minutes in low to medium flame .

Finally add the coriander leaves to it .

Serve hot with idly or dosa.