Pitla

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

Method

• 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.