source link Today’s recipe is source site ‘Rajasthani Pitod ki Sabji’. It is a popular traditional dish from Rajasthan. The speciality of Rajasthani cuisine is that you will get many options when you ran out of vegetables at home. You will find many dishes from this cuisine in which main ingredients are besan (gram flour) and dahi (curd). If you love dishes prepared from gram flour which is tangy and spicy in taste, I am sure you will love this dish too. You can enjoy pitod ki sabji with chapati/parathas during lunch and dinner as a main course dish.
go site For this recipe, you will need besan, curd, tomato, onion and few spices. Pitod is besan cube which is cooked in a gravy of curd, tomato and onion. Curd and tomato give gravy of this dish that tangy flavour for which Rajasthani dishes are known for. To try more dishes from Rajasthani cuisine, check – Papad ki Sabji | How to make rajasthani papad ki sabji, Dahi Phulki | Besan ke Dahi Bade/Vade, Moong Dal Samosa (Rajasthani special samosa recipe), Boondi Ki Sabzi | How to make bundi ki sabzi, Kairi Ki Meethi Launji (Sweet and Tangy Raw Mango Pickle), Rajasthani Masala Mirch (stuffed green chillies).
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Duration: 40 mins
Ingredients for Rajasthani Pitod ki Sabji
|For patod/pitod -|
|Besan/Gram flour||1 cup|
|Red chilli powder||1/2 Tsp|
|Cumin seeds||1/2 Tsp|
|Turmeric powder||1/4 Tsp|
|Salt||1/2 Tsp or as per taste|
|For Gravy -|
|Onion (chopped)||1 (large) or 2 (medium sized)|
|Tomato (chopped)||2 (medium)|
|Ginger garlic paste||1 Tsp|
|Whole red chillies (dried)||2-3 nos.|
|Red chilli powder||1/2 Tsp or as per taste|
|Turmeric powder||1/2 Tsp|
|Cumin seeds||1 Tsp|
|Mustard seeds||1 Tsp|
|Dry coriander powder||1 Tsp|
|Salt||1/2 Tsp or as per taste|
|All spice powder||1/2 Tsp or as per taste|
Method for Rajasthani Pitod ki Sabji
- In a bowl take besan, red chilli powder, turmeric powder, salt, and cumin seeds. Mix everything well.
- In the bowl add buttermilk/chaas. Prepare a pouring consistency batter with the help of chaas.
- Heat a frying pan, on medium flame, cook batter till it starts leaving the surface. (While adding batter in the pan, continuous stir batter, to avoid lump formation.)
- Grease a plate with oil.
- Add cooked besan in the plate, flatten the besan into a thick rectangle. (Flatten mixture by patting carefully with the fingers, grease your fingers first.)
- When the besan mixture is slightly cool, cut the mixture into equal size pieces. Keep them aside.
- In a pan, heat oil. Add cumin seeds and mustard seeds, let them splutter.
- Add chopped onion, whole red chillies and bay leave. Saute for few seconds.
- After few seconds, add ginger garlic paste. Cook till raw fragrance of ginger garlic paste fades away.
- Next, add chopped tomatoes.
- When tomatoes soften, add all the dry masala red chilli powder, salt, turmeric powder, asafoetida (hing) and coriander powder.
- Cook till all the spices are nicely blended and mixture starts releasing oil. Now add all spice powder (garam masala) in the gravy. Mix well.
- Next, add 3 tbsp curd, while adding keep flame at a minimum flame and stir continuously.
- Add 1.5 cups of water, let the gravy starts boiling.
- When gravy starts boiling, add the besan cubes in the gravy. Cook till you get desired consistency of gravy. (Keep in mind that the consistency of gravy in which you add besan pieces will thicken after some time.)
- Serve hot!