Serves : 4
Ingredients :
200 g (7 oz) Tomatoes, chopped
2 tbsp (10 g) Sesame (til) seeds
2 tbsp (30 ml) 1 fl oz Vegetable oil
1 cup (120 g) 4 oz Onions, chopped
1/2 tsp Red chilli powder
1/2 tsp Turmeric (haldi) powder
a pinch Asafoetida (hing) powder
1 tbsp (25 g) Split black gram (urad dal), roasted
For the Tempering:
2 tbsp (30 ml) 1 fl oz Vegetable oil
5 Dry red chillies (sookhi lal mirch)
a few Curry leaves (kadhi patta)
1/2 tsp (1 1/2 g) Mustard seeds (rai)
Method :
1. Heat the oil in a pan; add onions and saute till light brown. Add red chilli powder, turmeric powder, asafoetida, and sesame seeds. Saute for a few minutes.
2. Add tomatoes and split black gram. Cook for 10 minutes. Remove from heat and keep aside to cool. Blend to a fine paste.
3. For the tempering, heat the oil in a pan; add dry red chillies, curry leaves, and mustard seeds. Saute till they crackle. Remove from heat, mix into the prepared chutney and serve.
Ingredients :
200 g (7 oz) Tomatoes, chopped
2 tbsp (10 g) Sesame (til) seeds
2 tbsp (30 ml) 1 fl oz Vegetable oil
1 cup (120 g) 4 oz Onions, chopped
1/2 tsp Red chilli powder
1/2 tsp Turmeric (haldi) powder
a pinch Asafoetida (hing) powder
1 tbsp (25 g) Split black gram (urad dal), roasted
For the Tempering:
2 tbsp (30 ml) 1 fl oz Vegetable oil
5 Dry red chillies (sookhi lal mirch)
a few Curry leaves (kadhi patta)
1/2 tsp (1 1/2 g) Mustard seeds (rai)
Method :
1. Heat the oil in a pan; add onions and saute till light brown. Add red chilli powder, turmeric powder, asafoetida, and sesame seeds. Saute for a few minutes.
2. Add tomatoes and split black gram. Cook for 10 minutes. Remove from heat and keep aside to cool. Blend to a fine paste.
3. For the tempering, heat the oil in a pan; add dry red chillies, curry leaves, and mustard seeds. Saute till they crackle. Remove from heat, mix into the prepared chutney and serve.
