Bombay Chutney

Ingredients:

• Potato - 1 medium (1/2 big)
• Capsicum - 1/2
• Tomato - 1
• Besan - 4 tbsp
• Chilli powder - 1/4 tsp
• Garam masala powder - 1/4 tsp
• Water - 4 cups
• Salt - to taste
• Turmeric powder - 1/4 tsp 
• Coriander - 1 small bunch for garnishing

For garnishing:

• Ghee/Oil - 1 tbsp
• Mustard - 1/4 tsp
• Jeera - 1/4 tsp
• Channa dhal - 1/2 tsp
• Curry leaves - 1 stalk
• Hing - a pinch

Method:

1. Place kadai on medium flame and add ghee.
2. Splutter with mustard and jeera. Add channa dhal, hing and curry leaves and saute till you get a nice aroma.
3. Add capsicum, tomato and potato, salt, turmeric powder, chilli powder and garam masala powder. 
4. Saute till vegetables become soft.
5. Add 3.5 cups of water and bring to boil.
6. Mix besan in 0.5 cups of water and add to boiling mixture gradually, stirring.
7. Garnish with coriander leaves.
8. Serve hot with idlis.