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.