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Toorichi Chutney
| Main ingredients | Fresh pigeon peas (taza toovar dana), Garlic, Green chillies, Oil, Sea salt, Cumin seeds |
| Cuisine | Maharashtrian |
| Course | Pickle Jams Chutneys |
| Prep time | 0-5 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 200 grams fresh pigeon peas (taza toovar dana)
- 15-20 garlic cloves
- 10-12 light green chillies
- 4 tablespoons oil
- Sea salt to taste
- 1 tsp cumin seeds
- Bhakri for serving
Method
- Heat a tawa, add garlic and dry roast on medium heat for 4-5 minutes or until golden brown. Transfer into a parat.
- Break green chillies and add to the same tawa. Dry roast for 4-5 minutes. Transfer into the same parat.
- Heat 2 tablespoons oil in the same tawa, add toovar dana and sea salt, mix and sauté for 4-5 minutes. Transfer into the same parat.
- Transfer the roasted chillies, garlic and toovar dana into a blender jar and grind to a coarse paste.
- Heat remaining oil in the same tawa, add cumin seeds and once they start to change colour, add the ground mixture and cook on 2-3 minutes on medium heat.
- Allow to cool and serve with bhakri.
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