PITHLA

Ingredients

½ cup Besan (chickpea flour)

2 cups of water

3 - 4 green chillies finely chopped (adjust it according to taste)

5 - 6 garlic cloves finely chopped

1 medium size onion chopped

1-teaspoon turmeric powder

1-teaspoon mustard seeds

1-teaspoon cumin seeds

1-tablespoon oil

Few curry leaves

Pinch of asfoetidia

1 tablespoon finely chopped coriander

Salt to taste

Method

Take besan, turmeric powder and little salt in a mixing bowl. Add little water at a time and make a smooth paste of it. Add all the remaining water to this paste, mix it and keep it aside. Heat oil in kadai. When oil is hot, add mustard seeds. When it crackles, add cumin seeds and let them sizzle. Now add finely chopped garlic, curry leaves, and green chillies and let it fry. Add onion to it. Add little salt to it. Mix it and let it cook until onion softens up. Add besan paste and mix it nicely. It will start becoming thick. Stir it continuously and keep on adding small amount of water to get right consistency. Now cover it with lid and let it cook for 8 to 10 minutes on low flame, stir it occasionally. Garnish it with coriander. Serve this Pitla with Bhakri, Roti or Rice and Spicy Techa