Bombay Chutney

This recipe is called different names in different parts of India. Some names - Peetla (Marathi), Zhunka (Marathi), Bombay Chutney, Kadala maavu (Tamil) etc etc.

It is very simple to make but a little neglect in following the script can screw this up!

Ingredients:

• 10 spring onions with the stem retained finely cut (if you want this stuff to be satvik, try cabbage instead of onion)
• One chunk of fresh ginger very finely cut or paste
• 4 green chilies cut
• Oil, Jeera, rai, haldi powder, chilli powder & salt to taste
• Besan (kadala maavu), 2-3 cups depending upon how discrete you have been with the water
• 2 cups of mineral water  

Heat oil in a non-stick Kadai. Once oil is hot, put rai and then jeera in the usual sequence. Then introduce the spring onions and the chillies. Stir fry for a minute only on high heat. Then add haldi powder and chilli powder [you can forego chilli powder if you wish] and fry for another 15-20 seconds. Now carefully add the water and let it boil. Once it starts boiling – now comes the most critical part and you need to be careful – start slowly adding the besan. Continuously stir when you are adding besan. This should be similar to how you add rava to water while making rava upma. A little neglect and you will have besan ka laddu instead of Peetla. Note that the end product should be neither too solid nor too watery. Keep the stuff on low flame for around 2 minutes. Add a little bit of oil if it is sticking inside the kadai. Your Peetla is ready.

Serving tips: With bajra or jawari roti and raw onions & chillies. Ideal for winters as this stuff keeps your body warm.

Once consumed in the night your good morning trip to the toilet will cease for the next 2-3 days. To undo the effect, eat mirch ka salan!!!