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Bombay Chutney – Besan/Chickpea flour chutney

Thank you for all your wishes on this post!! After cooking and enjoying scrumptious Malai Koftas, I was truly in no mood to cook anything elaborate for a while. Don’t you sometimes feel no enthusiasm to think and cook. The whole cooking task seems like a difficult task to do. Well, I have such times almost once every week, especially on saturday mornings. I HATE to cook on a relaxed saturday morning. Our usual routine includes getting up late, a nice cuppa coffee and talking to our parents. By the time we are done with all this, its already 12 or 1 pm. Now, you see, its already lunch time and I’m too lazy to start cooking anything then. So, the usual solution is friday leftovers or eating out!! But, when neither of these is available, I like to cook something really really fast and then, relax again. Its a saturday after all!! This is one handy recipe for times like these. Very simple to make, tasty and quick. If you are wondering where the name ‘Bombay’ chutney came from, I’m sorry, I have no explanation for that. Its just the way its been called in my family for don’t know how many years. But my guess would be that this recipe originated in Mumbai/Maharashtra.

What say Mumbaikars???

Anyways, this curry goes extremely well with roti/puri. You can also cook this a little longer to get a solid curry, that looks like scrambled eggs.


Besan/Chickpea flour – 1/4 cup
Onion – 1 small (chopped)
Tomato – 1 small (chopped)
Yogurt – 1/4 cup (preferable sour)
Green Chiles (Serrano pepper) – 2-3 no. (chopped fine)
Salt – to taste
Kasuri Methi – 1 tsp (crushed, optional)
Oil – 1 tsp
Water – 2 cups
Cilantro/Coriander leaves – 1 Tbsp (chopped)

For Tempering:

Mustard seeds – 1/2 tsp
Cumin – 1 tsp
Hing/Asafoetida – a pinch
Turmeric powder – 1/2 tsp
Curry leaves – a few leaves


  • Heat oil in a kadai/pan and let the mustard seeds splutter. Add the cumin seeds, curry leaves, hing and turmeric powder.
  • Add the onions, a pinch of salt and saute for a few minutes. Add the chopped green chillies and tomatoes. Cook till the tomatoes are mushy.
  • In a separate bowl, whisk together yogurt and water. Add the besan and   whisk to mix well, without forming any lumps. Add salt to taste.
  • Add the mixture from step 3 and mix well. Reduce the heat to medium and cook, stirring occasionally for 5-6 minutes, until the mixture is glossy and shiny and the raw smell of besan goes away. You can stop at this time or continue to cook for some more time until the mixture is solidified and resembles scrambled eggs. Finish with chopped cilantro leaves and lemon juice is required.

This dish is best served warm.

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