Step 1

Place the gram flour in a large bowl.

Step 2

Slowly pour in the water while whisking vigorously. Continue to do so until all the water is used up. Once the mixture is perfectly smooth, set aside.

Step 3

Heat the oil in a large saucepan.

Step 4

Add the cumin and mustard seeds and wait for them to start spluttering.

Step 5

Turn down the heat slightly and add the asafoetida, curry leaves and chillies. Fry for 2 minutes.

Step 6

Add the onions, and stir fry gently for 10 minutes, or until soft.

Step 7

Add the tomatoes and fry until they’ve gone soft and “melted” into the sauce.

Step 8

Pour in the gram flour mixture and stir.

Step 9

Add the turmeric, chilli powder and garam masala to the sauce and stir.

Step 10

Place a lid on the saucepan and let the mixture simmer gently for 10 minutes. It should have thickened.

Step 11

Divide the chutney between serving bowls and garnish with coriander leaves. Serve with puri, chapati, idli or dosa. Enjoy!