Pitla is a popular Maharashtrian dish which is usually eaten with Jowar Bhakri. A truly rustic recipe and one which can be made using vegetables of one’s choice. The main ingredient in here is Besan/Bengal Gram Flour which adds texture to the dish. I have used Spring Onions today as I had just harvested a couple of fresh bunches.
- 2 bunches of spring onions (each bunch had four)
- 2 onions
- 4 tbsps Besan/ Bengal Gram Flour
- 5 green chillies
- 7 Garlic cloves
- Juice of one lemon
- A small bunch of Coriander leaves
- 3 tbsps oil
- 1 tsp Mustard seeds
- 1 tsp Jeera/Cumin seeds
- A large pinch of Hing/asafoetida
- 2 sprigs curry leaves
- 1/3 tsp Haldi /Turmeric powder
Seive the Besan and make a paste of it in 250ml water. Chop the spring onions and onions fine. Make a coarse paste of four green chillies and the garlic. Slit the remaining chilly into two. Heat oil. Add the mustard. After it splutters add the jeera. Drop in the Hing, toss and add the slit chilly and curry leaves. Toss. Drop in the onions and the garlic green chilly paste. Roast till the onions turn translucent and the raw smell of the garlic is gone. Drop in the Haldi. Toss for half a minute. Add 500ml of water and salt. Allow it to boil well. Slowly pour in the Besan paste in a stream with one hand, taking care to keep mixing it with the other to prevent formation of lumps in the Pitla. Keep stirring briskly till it starts boiling once again. Cover and cook for five minutes on a very gentle flame. Drizzle with lemon juice. Boil once. Garnish with coriander leaves and serve hot with Roti or Rice.
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