Pudina Chutney

2 handfuls of pudina leaves

One small onion - chopped

One big tomato

1 tbsp grated coconut

Green chilli/red chilli per taste

Hing

½ tsp tamarind paste

A small piece of jaggery

Heat oil.  Burst urad and channa dal.  Add hing. Add onion and
chilli.  Saute. Then add tomato, coconut, tamarind and jaggery
and salt to taste.  Turn off the gas and add pudina leaves.
Once cool, grind.

Note:  Can saute baby potatoes with the pudina chutney