Wednesday, 7 December 2011

Bombay Chutney

Bombay Chutney

While growing up, I remember my mother making a potato dish with besan in it to go with poori. That was her standard side dish for poori and it has been several years since I had it last. I was browsing a food blogger’s website and the name Bombay chutney rang a bell. I realised this is what the dish was called and could not wait to make it myself. It is a pretty simple and straightforward recipe so I got on with it the next day. On the menu was idli upma with leftover idli so I was not sure if the chutney would go well with it but it turned out great and have now decided this would be the standard combination on my weekly menu. The besan provides some protein thus making even the condiment quite healthy. Please be mindful of the fact that this can get quite thick when cooled so you are better off adding some generous quantity of water while preparing. If reheating from fridge, add hot water and heat. You could spread this on bread slice, add grated cheese and toast both sides to make yummy cheese toast.

3-4 tablespoons besan (chickpea flour)
1 onion, finely chopped
1 tomato, finely chopped
2-3 green chillies slit
1 tablespoon coriander leaves, chopped
½ teaspoon chilly powder
1/2 teaspoon mustard seeds
½ teaspoon urd dal
Few curry leaves
Turmeric powder
Salt to taste
Cooking oil

Heat some oil and add mustard seeds and urd dal

Once the seeds splutter, add the onions, green chillies and asafoetida and cook until soft

Add the tomatoes and little salt and cook until mushy

Add the chilly powder and turmeric powder and fry for a couple minutes

In the meantime make a paste by combining besan with some water (about 1 – 1 1/2 cups water)

Add this paste to the onion tomato mixture, add required salt, curry leaves and coriander leaves and cook on low flame

Keep stirring often and add more water if needed. Do keep in mind that it will thicken as it cools down.


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