Bombay Chutney
Ingredients
3 medium onions, sliced
sliced- 3 medium tomatoes
sliced- 5-6 green chilies
sliced or to taste - 1-inch ginger, sliced
1/2 teaspoon turmeric powder (Mylapore Kitchens
1/2 teaspoon red chili powder (Mylapore Kitchens)
2-3 tbsp @mylaporekitchens besan
1 tsp @mylaporekitchens tanjavur style sambar Podi
Salt, to taste
Water, as required (to adjust consistency)
Oil (groundnut or neutral oil), for tempering
Mustard seeds, for tempering
urad dal, for tempering
channa dal, for tempering
2 red chilies, for tempering
Curry leaves, for tempering
asafoetida
Fresh coriander leaves, for garnish
Juice of 1/2 lemon
Directions
1. Tempering: Heat oil in a pan. Add mustard seeds, urad dal, channa dal, red chilies, and curry leaves. Let them splutter. Add asafoetida.
2. Sauté: Add sliced onions, tomatoes, ginger, and green chilies. Sauté until the onions are translucent.
3. Spice: Add turmeric powder and red chili powder. Mix well. Add a tsp of @mylaporekitchens sambar Podi
4. Cook: Add water as required and cook the mixture
5. Besan Slurry: In a separate bowl, mix besan with 1 to 1.5 cups of water. Add this slurry to the mixture
6. Season: Add salt to taste. Let the mixture boil and thicken slightly. Adjust consistency to a pouring consistency
7. Finish: Garnish with chopped coriander leaves and a squeeze of lemon juice from 1/2 a lemon.
