Pitod ki Sabji ( Rajasthani curry)

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Pitod ki Sabji ( Rajasthani curry)
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Pitod ki Sabji ( Rajasthani curry)

Recipe by Mudita BhageriaCourse: MainCuisine: Indian, Rajasthani CuisineDifficulty: Medium
Servings

6

servings
Prep time

10

minutes
Cooking time

10

minutes

Pitod ki Sabzi is a traditional Rajasthani dish. This is similar to gatte ki sabzi but more delicious and tastes similar to paneer ki sabzi, but does not use any vegetable or paneer. Rajasthan is a desert state with little vegetation and that is why  people are accustomed to using fresh vegetable alternatives. If there are no vegetables in your fridge and you still want to make something special then do prepare Rajasthani Pitod ki Sabzi.

Ingredients

  • 1 cup gram flour (besan flour)

  • 2 cups sour curd (dahi)

  • 4 tbsp oil

  • 2 pinch hing (asafoetida)

  • 2 tsp jeera (cumin seeds)

  • 2 tsp grated ginger

  • 2 tsp red chili powder

  • 2 tsp turmeric powder

  • 2 tsp coriander powder

  • ½ tsp garam masala

  • 2 green chili – split

  • Salt to taste

  • 2 tbsp cilantro/ coriander leaves for garnish

Directions

  • Sift besan in a deep bowl. Add salt to taste and mix.
  • Add 1 cup curd. Mix well.
  • Add 2 cups of water and mix using a whisker and make sure there are no lumps remaining.
  • Add 1 tsp red chili powder, 1 tsp turmeric powder and 1 tsp coriander powder and mix again.
  • Put a large karahi on medium heat and add 2 tbsp oil in it. Add 1 tsp cumin seeds when the oil is hot. Add a pinch of hing when cumin seeds crackle.
  • Add the besan batter and cook on a high flame, until a boil. Make sure that you stir continuously with a spoon. Else it will stick to the bottom.
  • Lower the flame to medium-high and cook the batter until it is a little thick (4-5 minutes)
  • Meanwhile, take a large plate and grease it Well. Transfer the batter to this greased plate.
  • Using the spatula, spread the thickened batter evenly and let it set till it is solid (about 20 – 25 minutes)
  • Take a sharp knife and cut it into diamond shapes and keep aside.
  • Put another pan on medium heat and add 2 tbsp oil. Once the oil is hot, add remaining hing, jeera and split green chilly to the pan
  • Add remaining curd to the pan. Stir for about 3 minutes.
  • Add all the remaining spices and salt (except garam masala) to the curd and stir to mix them all together. Add 1 cup water.
  • Reduce the heat to slow and keep stirring until it boils (about 5 minutes).
  • Add garam masala, mix it and close the heat.
  • Now, there are two ways of enjoying this dish, the first one is to add the diamond pitod in the curry and cook for 3 minutes and enjoy with roti and parantha.
  • Or shallow fry the pitods diamonds in a pan, add to the gravy and cook for 3 minutes. It will be tastier this way.
  • Garnish with cilantro/ coriander leaves.

Notes