A versatile chutney that blends multiple vegetables with roasted dals, chilies, garlic, and tamarind to create a thick, hearty, and delicious side dish.
Ingredients
Method
- Cook the veggies in a pan with 1/2 cup of water and close the lid
- Heat oil in a kadai. Add in onions, ginger, garlic, green chilli in it and sauté for a min.
- Add turmeric powder and sauté for 30 sec.
- Add tomatoes and sauté for a couple of minutes
- Now add the cooked vegetables along with the water and mix well.
- Increase the heat and cook for about 10 mins.
- This will evaporate the water, allowing the vegetables to absorb more flavour and lose their raw taste.
- Allow this to cool a bit, transfer the vegetables in a mixer and add coriander leaves,tarmarind,salt now puree this
- You can make it little chunky or do it very smooth.
- Transfer the chutney to a bowl.
- Now make tempering by heating oil and crackling mustard, urad dal, cumin, dry chilli and asafoetida.
- Once it is crackled, pour it over the chutney and mix well
