In a wide bowl, combine gram flour, 1 cup water, whisk until you get smooth and lump-free slurry. Keep it aside.
3 Tablespoon Gram flour (Besan), 1 Cup Water
Heat oil in a skillet on medium-low heat.
1.5 Tablespoon Oil
Once oil is hot, add mustard, jeera and let cumin splutter for few seconds.
½ Teaspoon Mustard, ½ Teaspoon Cumin
Now add urad dal, stir for few seconds until dal turns light brown.
1 Teaspoon Urad dal
Add curry leaves, green chillies, ginger and saute for few seconds.
few Curry Leaves, 4 Green Chillies, ½ Teaspoon Ginger
Add onion slices, a pinch of salt, saute and cook for 2 minutes or until onion turns soft and translucent. Salt helps to bring out the moisture from onion and make cooking process faster.
1 cup (or) 119 gms (or) 1 large Onion, Salt
Add turmeric and mix well.
½ Teaspoon Turmeric
Now add tomatoes and cook for 4-5 minutes until they start to soften.
½ cup (or) 90 gms (or) 2 small Tomatoes
Now add gram flour slurry, salt, 2 cups water, mix well and cook for 10 minutes or until it reach desired consistency. Keep stirring regularly to prevent the curry sticking at the bottom of the pan.
2 Cups Water
Turn off the heat, add coriander and mix well.
handful Coriander
Serve delicious bombay chutney with poori, dosa, idli or chapathi.