- Fry the besan in a little oil till it turns light brown. Set aside. Heat some oil and add the mustard and curry leaves.
- When they crackle, add the onions and fry till they turn brown. Add the cumin-dhania, red chili and turmeric and fry for a minute. Now add the besan and keep frying for 2 minutes.
- Add the tomatoes and the coriander and some water to get a liquid consistency. Add salt to taste.
- Now add the lime/tamarind juice and heat through till it boils. Add hing and serve hot with chapatis or white rice.
Pitla
By Pooja Sanghavi
Apr, 8th
610
Servings
3 persons
Cook Time
30 minutes
Ingredients
10
- 12
Ingredients
- 3 tablespoons besan (bengal gram flour)
- 1/2 tsp hing(asoefetida)
- 1 medium tomato chopped finely
- 1 tablespoon chopped coriander leaves
- 1 sprig curry leaves
- 1/2 tsp mustard seeds
- 1 small onion, chopped finely
- 1 tsp roasted cumin-coriander powder
- 1 tablespoon lemon juice/tamarind juice
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- Salt to taste
