Bombay chutney onion besan chutney

Name: Bombay chutney onion besan chutney
Total time: 1800 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 1 large onion finely chopped; 1 Tomato finely chopped; 2 green chilli slit into two; 1 dried chilli; 4 Garlic pods finely chopped; 1 inch ginger finely chopped; 1 bunch curry leaves; as needed Salt; 1/4 tsp turmeric powder; 1 pinch hing /asafoetida; 3 tbsp gram flour; 2 tbsp coconut oil; 1 tsp mustard seeds; 1/4 tsp cumin seeds; 1/2 tsp urad dal; 1/2 tsp gram dal; 1 tbsp coriander leaves; 2 cups water

Fathima Beevi @cook_16598035

Trivandrum

#goldenapron3

Fathima Beevi @cook_16598035

Saved

Ingredients

30 mins

5 servings

1large onion finely chopped
1Tomato finely chopped
2green chilli slit into two
1dried chilli
4Garlic pods finely chopped
1 inch ginger finely chopped
1 bunchcurry leaves
as neededSalt
1/4 tspturmeric powder
1 pinchhing /asafoetida
3 tbspgram flour
2 tbspcoconut oil
1 tspmustard seeds
1/4 tspcumin seeds
1/2 tspurad dal
1/2 tspgram dal
1 tbspcoriander leaves
2 cupswater

Saved

Steps

30 mins

1

In a bowl mix 2 cups of water and gram flour without any lumps.
2

Heat oil in a pan and then add mustard, cumin, urad dal and gram dal.
3

Then add chopped garlic, ginger, dried chilli and curry leaves.
4

Now add chopped onion and green chilli and saute well.
5

Once the onion turns to white, add the chopped tomatoes and saute well.
6

Now add turmeric powder, hing powder and salt and mix well.
7

Then add the gram flour mixture to the pan and bring to a boil over medium heat.
8

Then cover the pan and cook for 10 minutes.
9

At last sprinkle the coriander leaves mix well.
Serve with hot chapathi and puri.