Aug 12, 2010

Pithale



Pithale

Thick curry of gram flour - A delicious Maharashtrian dish

Recipe credit - Vimla Patil ( Author - Dal Roti )

Serves: 3

You will need

1 tablespoon oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds ( jeera )
1 onion, chopped
1 tomato, chopped
1 spring curry leaves
3 green chillies, finely chopped
1/4 teaspoon hing ( asafoetida )
2 bunches small methi leaves
1/2 teaspoon salt ( for tomato )
1/4 cup chopped coriander leaves
1 cup besan ( gram flour )
3 cups water
1/2 salt ( or to taste )
1/4 teaspoon sugar

Method

Wash and clean methi leaves and keep aside.

Mix besan with water, salt and sugar to taste. There should be no lumps. Keep aside.

Heat oil. Add mustard seeds, cumin seeds, asafoetida and fry till fragrant and brown.

Add chopped onion and fry till golden color.

Add chopped tomatoes, chopped methi leaves, salt, curry leaves and green chillies. Cook till done / methi leaves well blended with tomatoes.

Add besan mixture and chopped coriander leaves. Stir and simmer till cooked well and thickens. Serve with rice. Drumstick pieces ( parboiled ) may be added instead of methi.

1 comment:

Hari Chandana said...

Pithale looks perfect and beautiful !!