In a pan heat 2 teaspoon oil and add ¼ teaspoon mustard seeds, ¼ teaspoon cumin seeds. As they splutter, add ¼ teaspoon asafoetida/hing, few fresh curry leaves along with 1 teaspoon grated ginger, 1-2 green chillies slit across, 1-2 dry red chillies cut into halves. Fry for a few seconds.

Now add 1 medium onion thinly sliced. Cook on low flame until it is translucent.

Add 1 small tomato finely chopped. Continue cooking on low flame until they are mushy.

Next add ¼ teaspoon turmeric powder and salt as needed. Continue cooking for another 3-4 mins.

Meanwhile make gram flour slurry by mixing 1.5 tablespoon gram flour with 2 cups of water without any lumps. As the gram flour thickens quite fast, we need a lot of water.

Now pour the slurry into the pan carefully. Make sure the heat is set at low.

Mix well and make sure there are no lumps.

Cook on low flame and in about 4-5 mins, the chutney should start boiling.

As it turns thicker and coats the back of the spoon, check if the raw smell of the besan is gone. If not, add some water and continue cooking for a few minutes. Finally add 2 tablespoon finely chopped coriander leaves/cilantro. Remove from heat.