PITLA[51]

Saturday, February 15, 2014

A Maharashtrian Protein sauted food eaten plain or with Bhakri or Bread
Starter or Part of Main food non-fried

Ingredients for the Green chilli-garlic paste
1 clove - Garlic
1 pcs - Green chilli

Ingredients for the Pitla
1/4 cup - Gram flour {Besan} {Chickpeas flour} {Bengal gram flour} (roasted on medium heat)
1/4 tsp - Mustard seeds {Rai}
1/4 tsp - Cumin seeds {Jeera}
5 pcs - Curry leaves
1/4 tsp - Carom seeds {Ajwain}
A pinch - Asafoetida {Hing} powder
1/2 pc - Onion (chopped finely)
1/4 cup - Spring onion (chopped finely)
1/2 tsp - Red Chilli powder or chilli flakes
1/4 tsp - Turmeric {Haldi} powder
1/2 tsp - Salt
1/2 pc - Tomato (chopped finely)
1/4 cup - Water
1 tsp - Lemon juice
1/4 tsp - Garam masala
1/2 cup - Water
1/4 cup - Capsicum {Simla mirch} (chopped very finely)
2 tsp - Oil

Method for the Green chilli-garlic paste
Pound green chilli and garlic coarsely.

Method for the Pitla
Saute the gram flour.
Heat oil add mustard seeds, cumin seeds and curry leaves.
When they crackle, add the carom seeds, asafoetida, onion, spring onion and green chilli-garlic paste and saute.
Add chilli flakes, turmeric powder and salt.
Then add the gram flour, tomatoes, 1/4 cup water, lemon juice, garam masala and cook for sometime before adding the remaining 1/2 cup water, mix well.
After a few minutes, add the capsicum and cook for a minute.
Remove the pan from the heat and serve hot