Tuesday, June 6, 2017

Spring Onion Pithla

When it comes to Maharastrian comfort food nothing beats garam-garam Pithla-Bhat with a dollop of lemon pickle. Pithla is a Maharastrian besan curry made in every household. There are numerous ways in which this pithla is prepared. 

The recipe which I am sharing today was introduced to Me by My dearest friend Vidya Shanbhag Thakur!! I never came across this dish and neither thought about such a beautiful combination. Thank you Vidya for this amazing recipe.

Do visit her blog for more scrumptious recipes at https://mysecretplate.com

Ingredients: (Serves 4)
  • 2 cups Besan (Gram Flour)
  • 3 Spring Onion whites chopped finely
  • 5 to 7 finely chopped garlic
  • 2 nos. Green Chilles 
  • 1/2 to 3/4 cup Spring Onion greens finely chopped
  • 1 tsp Mustard Seeds
  • 1 tsp Red Chilli Powder
  • 1 tsp Cumin Seeds (Jeera) Optional
  • 1/4th tsp Turmeric Powder
  • 1/4th tsp Hing (Asafoetida)
  • 1 tbsp Coriander Leaves
  • Salt to taste
  • 2 tbsp Oil
  • 3 cups Water 
  • In a mixing bowl add 1 1/2 cups of water along with red chilli powder & besan (gram flour). Mix besan (gram flour) well into water and see to it that the batter is lump free.
  • In a kadhai heat oil. Add mustard seeds. When mustard seeds begins to crackle add cumin seeds, hing, turmeric powder and  finely chopped garlic. Saute garlic till its raw smell fades away. Then add finely chopped spring onion whites and green chilles. Saute onions till translucent..
  • Now add spring onion greens and saute well .Add the besan mixture and salt. Add water as per your requirement for the gravy. Normally this pithla consistency is quite thin. But you can adjust according to you preference.
  • Keep on stirring continuously as due to besan this mixture do stick at the bottom.
  • Check for seasoning. Add finely chopped cilantro and let this pithla cook on a medium flame till raw smell of besan fades away and mixture becomes glossy.
  • Pithla is ready. 
  • Serve this pithla with garma-garam rice or bhakri. 
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