Friday, 25 February 2011

Bombai chutney

 Bombai chutney
This is a famous recipe prepared in combination with Poori or Masala Dosa.

Onion – 1 (Cut into small pieces)
Tomato – 1
Chick pea flour (Basin / Senagapindi) – ½ cup
Water – 3 cups
Turmeric – ¼ tsp
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Green chili – 2 chopped into small pieces (You can also use Chili paste)
Curry leaves (Twist and tear them into 2 pieces and the aroma doubles)
Oil – 1 tbsp
Salt – 1 ½ tsp

Mix basin + salt with water and stir well to avoid any lumps and keep it aside.
Heat a tawa with oil and when the oil is warm enough, add green chillies, onion, mustard, cumin, curry leaves and fry for 2 min. Now add chopped tomatoes and stir again and cover it with lid for 2 minutes. Stir again and when the tomato becomes mushy add the basin mixture and stir continuously by reducing the flame. Until the raw smell goes stir occasionally. Slowly the content gets thick and leaves a nice aroma. Remove from the heat. Though it looks bit watery when it is just done, it will become thick once it became cool.

Will be a nice combination for Poori or Dosa
Note - You can also add 1 or 2  boiled and mashed potatoes at the end.

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