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Hi,
This is Rajyalakshmi Philkana again. Now, I bring for you a different kind of chutney to go with your idlies, dosas and vadas. This is almost a forgotten recipe and is served in very very few South Indian restaurants. Enjoy!!
E-mail : prl_devi@netkracker.com
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Bombay Chutney
Ingredients
1. Besan 3 tbsp
2. Onions 3
3. Tomatoes 4
4. Green Chillies 5
5. Ginger paste 1/4th tsp
6. Garlic paste 1/4th tsp
7. Turmeric powder 1/4th tsp
8. Mustard seeds 1/2 tsp
9. Chopped Coriander 2 tsp
10. Chilli powder 1/2 tsp
11. Oil 2 table spoons
12. Salt to taste
13. Curry leaves 10
14. Lemon Juice 1 tsp
Method
- Mix besan in 2 cups of water.
- Cut onions, tomatoes and green chillies into small pieces.
- Pour oil in a heated kadai. Add mustard seeds and curry leaves and allow to sizzle.
- Add cut tomatoes, onions and green chillies. Add 2 cups of water and boil for 5 minutes.
- Add ginger paste, turmeric powder, salt, garlic paste and chilly powder.
- Add the besan paste and boil for 3 minutes. Take care that this mixture is of pouring consistency. Add more water if required and mix well to avoid any lumps.
- Remove into serving bowl. Add coriander leaves and lemon juice.
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