1. Heat the oil in a kadai. Add mustard seeds.
2. When they splutter, add green chilies and curry leaves. Fry for few seconds.
3. Add tomato and cook till it becomes pulpy. Add besan fry for 2 minutes.
4. Remove from fire. Add water gradually, mixing well, till all the water is added and the mixture is smooth. Add salt.
5. Return to fire and cook stirring all the time till the mixture boils.
6. Simmer for 2-3 minutes. Stir in the coriander leaves.
7. The consistency of this chutney is like a thick sauce.
8. It thickens on cooling. It may be served hot or warm.
9. A quick and easy accompaniment to pooris.

Serves: 6