Bombay Chutney (Athama)

Ingredients

To temper

Oil - 2 spoons
Patta - 1 big
Lavangam - 3 peices
Sombu - 1/2 spoon
Curry leaves - 1 strand
Mustard seeds - 1 spoon
Green chilly - 2

Onion - 1 no if big else 2
Carrot/Beans/Cabbage - 1 cup or 2 handful
Tomato - 1 big
Coriander leaves
Besan flour - 4-5 spoons
Sour curd -3 spoon to mix the besan flour
Turmeric - 1/2 spoon
Sugar - one pinch
Salt to taste

Procedure

Pour oil in a kadai, once hot add temper ingredients and once done add onion and cook till translucent. Add veggies and cook for sometime. Add tomato and cook until tomatoes are mushy. Mix besan flour turmeric and curd with some water, ensure no lumps. Add the mixture to the kadai. Add 2 tumblers of water and allow to cook for 15-20 mins. Adjust consistency by adding water. Add coriander and switch off the flame once the besan flour is cooked.

Tips

- Ensure no lumps in besan flour and curd mixture
- add sugar to the veggies to retain colour
- can add one or two garlic pieces for flavour

- serves 4