Bombay Chutney

Directions

• In a kadai, heat oil until it reaches the desired temperature. Then, add mustard seeds and allow them to pop. Next, add cumin seeds, urad dal, and a pinch of asafoetida powder. Fry the mixture until it turns a light brown shade.
• Introduce the chopped onion, green chillies, and curry leaves to the kadai. Continue frying until the onion becomes translucent.
• Now, incorporate the chopped tomatoes into the mixture, along with red chilli powder, turmeric, and salt. Fry the ingredients until the tomatoes are thoroughly mashed.
• Add besan flour to the kadai and fry for one to two minutes on a low flame.
• Pour in two cups of water and stir well, ensuring the ingredients are thoroughly combined. Allow the mixture to cook on medium heat until it thickens slightly.
• Once the desired consistency is reached, turn off the flame and add lemon juice, giving it a good stir.
• Transfer the dish to a serving bowl and garnish with fresh coriander leaves.