Indian
Total Time
30 mins
4
– Rice I used Sona Masoori – Beetroot Grated / About 3 medium – Onion thinly sliced – Green chilies – Ginger garlic paste – Cumin seeds – Fennel seeds / saunf – Piece Cinnamon – Cardamom – Bay leaf – Dhania jeera powder – Salt – Oil
– Take the besan in a bowl and add water to it. Mix it well so there are no lumps and leave it aside. – In a frying pan, heat the oil. Add the seasoning ingredients and let it fry for a minute. Now add the green chilies and ginger and fry for about 30 more seconds.
– Add the onions and sauté until they are soft and translucent. Add the tomatoes, turmeric powder and red chili powder along with salt and let it cook until the tomatoes are soft and mushy.
– Reduce the flame and add the besan mixture slowly. Keep stirring and cooking in low flame until the raw smell of besan goes away and the mixture thickens. – Turn off the flame when the chutney is cooked and then add the lemon juice and garnish with cilantro. – Serve with chapatti, poori or Dosai!