By Krati Purwar
June 13, 2024
Looking for an interesting accompaniment to go with a plate of idli, poori, and dosa? Your search ends in Bombay or this story that will guide you to make Bombay-style chutney at home. Take note of the ingredients and the process.
½ tsp chana and urad dal 1 tsp mustard and cumin seeds 2 tbsp besan and oil 1 onion 2 dried red chillies 1 tomato 2 tbsp coriander leaves and lemon juice 7-8 curry leaves 1-inch ginger Salt to taste Water as required ½ teaspoon turmeric A pinch of hing 4 slit chillies
In a bowl, prepare a batter of besan and water without any lumps.
In a saucepan, heat oil and add mustard seeds, chana dal, urad dal, and cumin seeds to it.
Add a pinch of hing, curry leaves, and slit green chillies. After sauteing them, toss the onions into the pan.
Once onions soften, add salt to taste, ginger, and turmeric powder. When spices become aromatic, add a cup of water and chopped tomatoes.
As tomatoes soften, pour the besan mixture along with 2 cups of water and keep stirring until the mixture thickens.
Let the chutney boil for 5 minutes. Once besan is cooked, garnish the Bombay chutney with coriander leaves and lemon juice and serve it with idli, dosa, or roti.