Pithla is one of the marathi recipes that’s famous outside Maharashtra. Very easy to make pithla is one versatile recipe which can be twisted to suit one’s palate. Very quick and easy to prepare with basic handy ingredients you can twist this recipe any which way you like it and still it’ll taste awesome. You can prepare it without the addition of leafy vegetables also, just plain and simple. It tastes great either ways. Addition of leafy vegetables increases its nutritional value. The only point to be be kept in mind is it has to be real hot while serving. Pithla is one recipe that tastes best when served directly off the flame to the serving plate. Hence it should be prepared just before serving. Fresh green garlic are in season hence prepared pithla using the same. You can use mature garlic too, tastes equally good.

RECIPE:

Ingredients

• Approximately 3 to 4 tbsp Gram-flour ( besan) whisked in water(quantity mentioned) ensuring there are no lumps. Also add 1/8 tsp turmeric powder, red chilli powder mentioned, salt to taste, mix well and keep aside.

• 1 1/2 to 1 3/4th cups water (adjust to consistency required)

• 12 fresh green garlic and its stalks finely chopped( chop them separately) OR 6 pods of regular garlic

• 1 green chilli , 1/4” ginger, 2 sprigs of coriander leaves ground to a paste

• 1 1/2 tsp kashmiri red chilli powder (keep in mind green chilli is added. Adjust to individual taste)

• 2 tbsp oil

• 1/2 tsp mustard seeds

• A pinch of asafoetida

• 1/8 + 1/8 tsp of turmeric powder

• Finely chopped coriander leaves to garnish

Method:

• In an iron kadai heat oil , pop in mustard seeds. When they splutter add asafoetida and finely chopped garlic, saute till golden then add its stalks, green chilly, coriander leaves, ginger paste, saute well then add 1/8 tsp turmeric powder and saute well.

• Add the water+ gramflour + 1/8 tsp turmeric powder + red chilli powder + salt mixture and let it cook on low flame, stirring continuously. As it cooks it thickens. Keep stirring till cooked. You have to stir continuously. Do not thicken much.

• Garnish with finely chopped coriander leaves and serve immediately.

• Tastes best when served piping hot with rice or bhakri.

TIP:

• If you don’t stir quickly lumps will be formed, hence stir well.

• Tastes best when cooked in an iron kadai and served hot.

• You can adjust the consistency of pithla to your choice . Semi liquid pithla tastes great with rice while thick pithla tastes great with bhakri. You can add more or less gramflour depending on how thick or thin you want the pithla to be.

NOTE:

• Ensure that the pithla is thoroughly cooked. If it tastes raw, it means it needs more cooking.

• I like spicy pithla hence have added more spice, Adjust spice to individual choice.

• Gramflour is hard to digest, ginger aids digestion, hence it is added.