Maharashtrian Pithla

Happy Gudi Padwa!💫On this auspicious occasion, I decided to whip up this classic recipe that has stood the test of time: ‘Pitla’. It is a curry made with besan (gram flour), a spicy base of ginger-garlic-green chillies, and onions. This hearty and uniquely flavorful dish can be prepared without much hassle, and to relish it in the best way, pair it with Bhakris!

Here’s what you need to prepare this:

Course Main
Servings 2-4 persons
Preparation Time 5  minutes
Cook Time 10- 12 minutes

Instructions for the Maharashtrian Pithla
(1 cup = 200 ml; 1 tbsp = 15 ml)

1 cup Besan (gram flour)
1 Onion, minced
2 – 3 Green chilies, minced
5 – 6 Cloves of garlic, minced
1 tsp Turmeric powder
2 tbsp Oil
1 tbsp Mustard seeds
A few Curry leaves
1 tbsp Green chili paste
1 tbsp Garlic paste
1 – 2 Whole red chilies
Salt to taste
1 No. Sour yogurt
½ cup Lemon juice
3 – 4 cups Water
 2 – 3 tbsp Chopped coriander leaves for garnish

Ingredients for  Maharashtrian Pithla

1. Whisk the besan with 2 cups of water. Stir well to avoid lump formation.
2. Heat oil in a kadhai. Splutter mustard seeds, curry leaves. Sauté the ginger, onion and garlic. Sauté for 1 – 2 minutes. Add in the garlic and green chili pastes and sauté until raw smell disappears. Add in the turmeric powder and mix.
3. Lower the flame. Add the gram flour water mixture. Stir continuously and keep cooking. The gram flour mixture should be bubbling.
4. After 3 – 4 minutes, add the yogurt whisked with the remaining water.
5. Cook on a low flame continuously until the gram flour is cooked properly, add in salt and lemon juice. Taste and adjust seasoning. The consistency of this pitla is semi solid (I do not prefer it to be completely brown and dry).
6. Lastly garnish with coriander leaves and serve immediately. You can add a tadka of whole red chilies, chopped garlic and ginger on top before serving. Best enjoyed with jowar bhakris.
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