Bombay Chutney

  I happen to know about this chutney through one of my friend. I don't know why it got this name. It is made with besan(chickpea flour) , onion , tomato and spices. It gives a taste of potato gravy, without any potatoes. This chutney goes as side dish well with Idli, Dosa and Chappathi. Do try and see. 

INGREDIENTS:

Besan Or Chickpea Flour- 2.5 tablespoon

Onion- 1/2 cup Finely chopped

Tomato - 1 medium size finely chopped

Green Chilli - 1 finely chopped

Ginger - 1 inch sized grated

Curry leaves - as required

Turmeric Powder - 1/2 teaspoon

Salt- As required

Coriander Leaves - For Garnishing

Asafoetida Powder - a pinch

Oil - 1 tablespoon

Mustards Seeds - 1/2 teaspoon

Cumin Seeds -1/2 teaspoon

Urad dal - 1/2 teaspoon

METHOD:

1. In a pan, dry roast  Chickpea flour in medium flame for 5 minutes, until it changes to slightly brown in colour. Remember to keep stirring constantly, as the flour may get burnt very easily. 

2.  Transfer it into a bowl, add water and mix well without any lumps and keep it aside. 

3.  Chop Onion, Tomato, Green chill and grate ginger and keep it aside.

4. In  a pan, add a tablespoon of oil. Add mustard, cumin, urad dal and curry leaves. Once urad dal is roasted, add green chili  and grated ginger .

5. Now add chopped onions and fry till they turn translucent . No need to fry for too long.

6. Now add chopped tomatoes, turmeric powder and salt. Stir fry for few minutes, till the tomatoes turn soft.

7. Add 1/2 cup of water . Once it starts to boil, add the chickpea flour paste which you prepared in step 2. Also add another 2 cups of water and keep stirring continuously in medium flame. The mixture slightly gets thick and turn in to a porridge consistency. Switch off the stove. Add coriander leaves and a pinch of asafoetida powder. Bombay chutney is ready. Serve with idli, dosa or chappathi.