Pitle

My cousin taught me this recipe when I had been to her place for dinner a year or two ago. Ever since I have been in love with pitle. This Maharastrian dish can be made under ten minutes as a side dish for breads and rice. I made this recipe again last night for dinner at her place, but it must be had fresh right out of the stove and cannot be carried forward to the next day.

Ingredients
Besan 1 cup
Cold water 1 cup
Chilli 1-2 pcs
Mustard Seeds 1tsp
Curry Leaves
Asafoetida
Turmeric
Chilli powder
Salt to taste
Water
Shredded coriander leaves
Juice of lime

Method
1. In a bowl, mix besan and water. Whisk it until you get a smooth consistency.
2. In a wok, heat oil and splutter mustard seeds, chilli, asafoetida, and curry leaves.
3. Pour the besan mixture into the wok and stir until the besan thickens.
4. Add water and keep stirring until you get a moderate batter-like consistency.
5. Add, salt, chilli powder, and turmeric according to the desired taste.
6. Stir again.
7. Allow the pitle to boil until it loses the raw taste of besan.
8. Once cooked, allow it to cool and garnish with juice of lime and coriander leaves.

Serve piping hot with rotis.

Comments

anudivya said…
Sounds great. I wish there was a pic. :)
aquamarine said…
Oh k, will make the dish, capture it and post it sometime sooon.

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