Pithale

PITHALE / PITHLA / PITHALA / BESAN CURRY

INGREDIENTS

• Besan /gram flour – 2 tbsp
• Onion – 1 small
• Green chilli and garlic crushed – 1 tsp
• Curry leaves – few
• Green chilli chopped – 1
• Jeera – ½ tsp
• Mustard seeds – ½ tsp
• Curd – ½ cup
• Water – ¾ cup
• Turmeric pwdr – ¼ tsp
• Asafoetida – a generous pinch
• Oil – 2 tbsp
• Chopped coriander leaves to garnish
• Salt to taste

PREPARATION

Sieve the flour in a bowl , add curd and mix well .[no lumps should be there ]Keep aside.

METHOD

Heat oil in a pan, add jeera + mustard seeds and let  it crackle .

Add curry leaves + green chilli + onion + asafoetida ,fry till translucent.

Add the garlic + chilli paste + turmeric pwdr and fry till raw smell leaves .[don’t burn it]

Add ½ cup of water + salt, and allow it to boil .

Once the water starts boiling, lower the flame and slowly start adding the flour mixture.[keep stirring to avoid lumps to be formed ]

Cook on very low flame for 6 – 8  mins by stirring in between .[see that it does not stick to the bottom.

Off the flame and garnish with coriander leaves .

Serve hot as side dish .

NOTES

1. You can avoid curd and mix the besan with water ,in that case towards the end before garnishing ,drizzle few drops of lemon juice.
2. Dry version of the this recipe is called zunka .
3. Adding spring onions green adds more flavour .

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