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Bombay Besan Chutney (Bombay Senaga Pachadi )


3 tbsp senaga pindi (mix in 1 cup water),
2 medium sized onions (chopped),
3 tomatoes (chopped)
4 green Chillies (slit length wise),
1 inch chopped ginger
3 crushed garlic flakes
1 tsp turmeric
1 tsp mustard seeds
2 tbsp chopped coriander leaves
5-6 green chillis
10 curry leaves
1 tsp lemon juice
salt to taste, oil


1.Heat 2 tbsp oil in a pan. Add mustard seeds and let them splutter. Add ginger, garlic, green chillis
curry leaves and turmeric. Fry for 15 seconds.
2.Add chopped onions and fry till light pink. Next add the chopped tomatoes and fry for 5 minutes
on medium heat.
3.Add 2 cups of water and cook with lid for 10 minutes. It will be like a gravy curry.
4.Add the senaga pindi (mixed in 1 cup of water) slowly stirring continuosly without forming any lumps. Add more water if required.Add salt.
5.Let it cook for 15 minutes.Remove from fire and add lemon juice and garnish with chopped
coriander leaves.

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