Pittod ki Sabzi – Rajasthani Special Curry

Published On May 29, 2017
In Article
By Sandhya Harsh
0 comments

Prep Time
5 minutes
Cook Time
15 minutes
Difficulty Level
Advanced

Ingredients

Gram Flour/ Besan/ Chickpea flour - 1 cup
Curd/ Dahi - 1/2 cup for batter + 2/3 cup for gravy
Salt/ Namak as per taste for both dough and spices
Red chili powder/ Lal Mirch - 1/4 teaspoon for dough + 1 teaspoon for gravy
Turmeric/ Haldi - pinch for dough + 1/2 teaspoon for gravy
Coriander/ Dhania powder - 1 teaspoon
Cumin/ Jeera - 1/2 teaspoon for tadka
Asofoetida/ Heeng - a pinch for dough + pinch for tadka
Green chillies/ Hari Mirch and Coriander/ Dhania leaves (or dried mint/ pudina leaves powder) finely chopped for garnishing
Oil/ ghee - 1 tablespoon for tadka

Instructions

Take besan and add half cup curd to it. Add salt, turmeric powder, red chilli powder, asafoetida to the gram flour in a mixing bowl.
Mix everything and gradually add 1 cup of water. Add a little more if your curd is very thick. Consistency of batter should be that of thick milk.
Now take a heavy bottom wok/ kadahi. Add little oil. When oil gets hot, add the besan batter and cook. Keep stirring it as the batter starts thickening. Make sure that lumps are not formed.
When the batter thickens and gets cooked properly (a sign when it starts leaving sides like halwa), off the flame.
Keep greased thalis ready and spread thin layer of batter over thalis , while still hot. If it gets cooled, then difficult to spread.
The key here lies in proper cooking. If not cooked properly, it gets dissolved when added to gravy. If not spread while hot, it will not be thinly spread.
When cooled, mark squares on the pittod spread. Cut into pieces. Keep aside.
Now to make gravy, take a big cup of curd and add salt, haldi, dhania and lal mirch powder. Mix well.
Heat ghee/ oil in a kadai. Add asafoetida and cumin seeds for tadka. Lower the flame and then Add the curd mixed with spices to the tadka. Stir well.
When the masala is cooked (oil being separated from sides), add pittod pieces to the gravy. Adjust the gravy by adding water. Add a pinch of garam masala to this.
Simmer and boil cook the pittod. When the gravy leaves the oil from sides and an oily layer is formed on the top, it indicates the sabzi is well cooked.
Garnish with chopped green chillies and fresh chopped coriander leaves/ dry mint leaves powder.
Delicious and spicy 'Pittod ki Sabzi' is ready to be served with roti/ rice.

Servings : 5
Ready in : 20 minutes
Special Category : Healthy Food
Recipe Type : Dinner, Lunch

No comments yet.

Sandhya Harsh

I am a housewife passionate towards cooking variety vegeterian food. Since I love change in the food regularly, I keep experimenting and innovating the daily food with simple twists so that they look different and maintain the taste. Variation in look, taste and preperation is my mantra in day to day cooking.