Pithla is spicy besan curry and is a Maharastrian food. There are many ways in which pithla/pitla is made. I am giving one here. Pithla is rich in protein and you can have it with bhakri or chapati moreover it is a feast for spicy food lovers.
- 1-1/2 cups besan (gram flour)
- 1 large tomato (optional)
- 10 petals garlic
- 3/4 tsp. mustard seeds
- 3/4 tsp turmeric
- 1/4 tsp asafoetida
- 1-1/2 tsp chili powder
- Salt to taste
- 3 tbsp oil
- 6 cups water
- Ideally one should use an iron kadahi (a round deep skillet like a Chinese wok). If that is not available, use any deep pan.
- Heat the oil in the kadahi, put in the mustard seeds and asafoetida, then the garlic.
- When garlic starts changing color, reduce the heat, add turmeric and chili powder and quickly pour water over it.
- Increase the heat again, add chopped tomato and salt. When water starts boiling, reduce the heat again.
- Now add the gram flour, by spoonfuls. Keep stirring. Some lumps will be formed.
- Many people like these and allow the lumps to remain as such. If you don’t like lumps, pour cold water after adding all the flour and keep stirring and breaking the lumps with the spoon.
- Cook for about five minutes then remove.
- Keep the pithla/pitla in the iron kadahi for some time, so that it gets a nice flavor.
- Then remove to another bowl.
- Can be reheated if necessary