Wednesday, January 11, 2012

Bombay Chutney / Julkha

 A combination of veggies cooked in curd and besan.

Serves 4

Category - Breakfast / Lunch / Dinner

Besan / Bengal gram flour - 3-1/2 tbsp
Curd - 1lt
Onions - 1No. Finely chopped
Potato - 1No. Diced to half an inch(Optional)
Tomato - 1No. Roughly chopped
Fresh green peas - 1/2 Cup(Optional)
Green chilli paste - 3tsp (Adjust)
Curry leaves - A few
Mustard seeds - 1tsp
Oil - 4tsp
Hing - 1 pinch
Turmeric powder - 1/2tsp
Salt to taste
Cilantro leaves - 2tsp for garnish

In a bowl whisk the curd, next combine the besan without any lumps. Set aside for 20 mins.

In a Wok heat the oil, add the mustard seeds, hing, onions and curry leaves, saute for 5mins.
Next add the turmeric powder, green chilli paste, potato, peas and tomato, saute for 5 mins.
Then, add 1 cup water, cook till the veggies are tender.
Add the besan curd mixture and salt. Cook further for 10 to 15 mins.
Lastly garnish with cilantro. Can be served with Chapathi.


Note - For Julkha, we dont add Potatoes n Peas.