Bombay Chutney

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My mom used to make this often as a side dish for Idli and dosa when I was a kid. It comes handy when we do not have time to make sambar for breakfast. I would love to have this with Idli and Kothamalli thokku or red chilly chutney

Ingredients
Besan flour: 1/4 cup
Water: 1.5 cups
Onion chopped: 1 medium sized
Green chillies: 2 or 3
Ginger chopped: 2 tsp
Cumin Seeds (Jeera): 1 tsp
Curry leaves: a sprig
Turmeric powder: 1/4 tsp
Coriander leaves chopped: 1 tablespoon
Oil: 2 tsp


Procedure:

Step1:

Heat 2 tsp of oil in a kadai and add cumin seeds and curry leaves. Once it starts spluttering add chopped onions,green chillies and ginger and saute until translucent.Add turmeric powder as well

Step2:

Meanwhile mix besan with 1.5 cup of water and whisk without lumps

Step3:

Once the onion is cooked, add the besan and salt and bring it to a boil.Simmer and let it cook for 5 minutes.

Step4:

The mixture will start thickening. Add more water if required.Switch off the stove once the mixture comes to a boil

Step5:

Garnish with chopped coriander leaves