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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.
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- In the bowl add buttermilk/chaas. Prepare a pouring consistency batter with the help of chaas.
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- 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.)
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- Grease a plate with oil.
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- 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.)
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- When the besan mixture is slightly cool, cut the mixture into equal size pieces. Keep them aside.
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- In a pan, heat oil. Add cumin seeds and mustard seeds, let them splutter.
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- Add chopped onion, whole red chillies and bay leave. Saute for few seconds.
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- After few seconds, add ginger garlic paste. Cook till raw fragrance of ginger garlic paste fades away.
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- Next, add chopped tomatoes.
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- When tomatoes soften, add all the dry masala red chilli powder, salt, turmeric powder, asafoetida (hing) and coriander powder.
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- 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.
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- 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!