Onions - 3 (sliced)
Tomato - 1 (chopped)
Gongura/red sorrel leaves - 1 cup
Garlic - 3 cloves (large)
Dry red chillies - 3
Byadgi chillies - 4
Whole urad dal (skinned) - 1 tbsp.
Bengal gram - 2 tbsp.
Mustard + cumin seeds - 3/4 tsp.
Urad dal - 1 tsp.
Curry leaves - few
Saute the leaves in a little oil till they become tender. Remove and keep aside.
In the same pan, fry bengal gram and urad dal till golden color. Add chillies and fry till they become crisp. Remove.
Again in the same pan, add oil and saute onions (till they change color), garlic, tomatoes and salt.
Blend them all into a thick paste.
Temper with the given ingredients. Serve chutney with any breakfast.