Bombay Chutney - one of the default recipe when I don't have time or shortage of vegetables at home. With an effort to make healthy and quick breakfast for kids, I started adding Broccoli and Mushroom. And now, Bombay chutney without broccoli/mushroom tastes boring :-). Here is the simple recipe that goes well with Poori, Dosa or idli...
Ingredients:
Heat oil in a pan, add pinch of asafoetida, mustard and cumin seeds. When the mustard seeds begin to splutter, add curry leaves, chopped onions, chopped green chillies, dry chillies and fry for few seconds.
In a separate bowl, add gram flour, turmeric powder and salt. Add two cups of water and mix well with hand to avoid lumps. Pour this liquid into pan and mix well. Add more water if needed.
Cook on medium flame for few minutes, stir constantly till Gram flour is cooked well.
Turn off the stove and add Broccoli, coriander leaves and mushroom.
Serve it hot with hot hot poories...
Ingredients:
- Gram Flour or Besan – 4 tbsp
- One medium size onion
- 2 Green chillies
- 2 or 3 dry chillies (optional)
- Cumin seeds – 1 tsp
- Mustard seeds – 1/2 tsp
- Turmeric powder – ¼ tsp
- Curry leaves
- Coriander leaves
- Asafoetida
- Salt
- Oil - 1tbsp
- Mushroom
- Broccoli
Preparation:
Cut Broccoli and Mushroom into smaller pieces and keep them aside.Heat oil in a pan, add pinch of asafoetida, mustard and cumin seeds. When the mustard seeds begin to splutter, add curry leaves, chopped onions, chopped green chillies, dry chillies and fry for few seconds.
In a separate bowl, add gram flour, turmeric powder and salt. Add two cups of water and mix well with hand to avoid lumps. Pour this liquid into pan and mix well. Add more water if needed.
Cook on medium flame for few minutes, stir constantly till Gram flour is cooked well.
Turn off the stove and add Broccoli, coriander leaves and mushroom.
Serve it hot with hot hot poories...
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