Bombay chutney with vegitables (senaga pindi kura)

        Ingredients:
1/4 cup besan(senaga pindi))
1 small carrot chopped
7 beans chopped
2 medium size aloo chopped
1 tomato chopped
1 onion chopped
2-3 green chilies, slit
1 small bunch  chopped coriander 
10-12 fresh curry leaves
salt for taste
1/4 tbs chillipowder
1/4 turmericpowder

Popu:
½ tsp mustard seeds

½ tsp jeera

1 tsp Channa dal

tsp Urad dal

1 red chilli , broken into pieces

10 -12curry leaves

1 tsp oil

Method:

1. Take a pan heat 1 tbs of oil, add popu ingredients once it starts spluttering add green chillis, onions, tomatos, curry leaves.
2. Let it fry for 2 min, now add carrot, beans,aloo and fry for 2 min.
3. Then add chilliepowder, turmericpowder, salt for taste and 3 cups of water .
4. Cook on slow to medium flame and cover it with a lid  for a few mins untill the vegetables get cook.
5. Mean while mix besan with 1½ cup of water and mix without lumps.
6. Once the vegetables are cooked add besan and bring it to a boil and let it cook for 5 min.
7. The mixture will starts thickening, if needed add some water till u get the consistency of your choice, the mixture comes to boil switch off the stove & garnish with coriander leaves.              
8. Serve with roti/poori.

Coconut chutney

Ingredients:

1 cup grated coconut

2 small green chillies 

1 tbsp roasted channa dal

salt to taste

Popu:
1/2 tsp mustard seeds

½ tsp jeera

1 tsp Channa dal

1/2tsp Urad dal

1 red chilli , broken into pieces

2 to 3 curry leaves

1 tsp oil

Method:

1.   Put the coconut, green chillies, roasted split gram and salt in a blender with a little water and grind to make a fine paste. Keep aside.

2.   Prepare the tempering by heating the oil and adding the mustard seeds, jeera,1tsp channa dal,1/2 urad dal, red chilli and curry leaves and stirring till the mustard seeds crackle. Pour this tempering over the chutney and mix well.