Pithla
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A quick, comforting gram-flour curry tempered with garlic and green chilli, eaten with bhakri or rice.
Region: MaharashtraOccasion: Everyday meal; farm and village foodTime: 20 minServes: 3Vegan
Ingredients
- ½ cup besan (gram flour)
- 2 cups water
- 1 onion, chopped
- 6 cloves garlic, crushed
- 3 green chillies, chopped
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- A sprig of curry leaves
- ½ tsp turmeric
- A pinch of hing
- 2 tbsp oil
- Salt to taste
- 2 tbsp chopped coriander
Method
- Whisk the besan with the water, turmeric and salt until smooth.
- Heat oil. Add mustard, cumin, hing, curry leaves, garlic and green chillies.
- Add the onion and cook until soft.
- Pour in the besan mixture, stirring all the time so no lumps form.
- Cover and cook on low heat for 5–7 minutes, stirring now and then, until thick and glossy.
- Garnish with coriander and serve hot with jowar bhakri or rice.
History
Pithla is one of the oldest and simplest dishes of rural Maharashtra, made from gram flour that keeps well in any kitchen.
Significance
Pithla-bhakri is the classic meal of the Maharashtrian farmer and of trekkers on the Sahyadri forts, where village homes serve it to visitors.