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.
