• 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


  • 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.

Be the first to comment on "Pitla"

Leave a comment

Your email address will not be published.


This site uses Akismet to reduce spam. Learn how your comment data is processed.