Kara Chutney

Directions

• Wash and roughly chop onion and tomato. Peel off garlic and keep it ready.
• Take a medim size pan and add 1 tablespoon of oil. Let it heat for 1 minute.
• Add bengalgram dal in the pan and fry it for 10 seconds then add corriander seeds into it and fry it for another 10 seconds.
• Add peeled off garlic and roughly chopped onion into the pan and continue frying for another 1 minute.
• Add chopped tomato into the pan and continue frying for another 2 minutes. Transfer the content of the pan to another plate and wait till it cools down.
• Add the above mixture in a jar, add salt as required, and add little amount of water.
• Grind it smoothly. Add additional water based on consistency required.
• Use the same pan, add 1 tablespoon of oil and wait till it heats. Add mustard seeds and let it pop.
• Add curry leaves and wait till it slits.
• Pour the kara chutney from jar to pan and mix it well. Wait for 2 more minutes and turn off the stove.
• Tatsy Kara Chutney is ready to serve !