Ingredients:

• Besan – 3 tbsp
• Onions – 3
• Tomatoes – 4
• Green chillies – 5
• Ginger paste – 1/4 tsp
• Garlic paste – 1/4 tsp
• Turmeric powder – 1/4 tsp
• Mustard Seeds – 1/2 tsp
• Coriander – 2 tsp, chopped
• Chilli powder – 1/2 tsp
• Oil – 2 tbsp
• Salt – to taste
• Curry leaves – 10
• Lemon juice – 1 tsp

Method:

1. Mix besan in 2 cups of water.
2. Cut onions, tomatoes and green chillies into small pieces.
3. Pour oil in a heated kadai. Add mustard seeds, curry leaves and allow to sizzle.
4. Add cut tomatoes, onions and green chillies.
5. Add 2 cups of water and boil for 5 minutes.
6. Add ginger paste, turmeric powder, salt, garlic paste and chilli powder.
7. Add the besan paste (besan paste must be of pouring consistency – add more water if required and mix well to avoid any lumps) and boil for 3 minutes.
8. Transfer into a serving bowl.
9. Garnish with coriander leaves and lemon juice.

Recipe courtesy of Rajyalakshmi