Wednesday, July 23, 2014



3-4 green tomato chopped

6-8 green chilli cut length wise

1 tea spoon jeera

1 table spoon urdu dal

8-10 garlic pods

1 sprig curry leaves

1 tea spoon mustard seeds

1 table spoon split Bengal gram

A pinch asafoetida

1 table spoon grated coconut

2 table spoon oil


1.         Heat the 1 spoon oil in a kadai, add urdu dal fry for few seconds until it turns to golden yeloow.
2.         Now add green tomato , garlic pods , green chillies, grated coconut and tamarind. Fry for few minutes until it tomato becomes soft. Keep aside and let it cool.
3.         Grind it in a mixer to a coarse paste by adding salt and water.
4.         Heat the oil in a kadai, add the mustard seeds, when they begin to splutter, add
The asafoetida, curry leaves and split Bengal gram. Sauté till the split Bengal and black gram   turn lightly browned. Add it chutney.

5.         serve it as side dish for chapathi.  

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