Pitod Ki Sabzi - Rajasthani style

 

          This is a traditional Rajasthani style yoghurt based recipe. This curry is prepared using only gram flour dumplings called Pitod which is added to the gravy. So there is no use of any veggies in this recipe. The base of the gravy has only yoghurt and few seasonings. So tomatoes, that usually forms the base of any gravy is not used in this recipe. Do check out the step by step pictorial recipe to prepare it.

        

            Pitod ki sabzi almost resembles kadhi. However, instead of pakoda, sliced pitods are added to the gravy. However, I made a slight change here. I sautéed the sliced pitods in ghee slightly before adding them into the gravy. You may skip this process if you wish. This amazing dish can be served along with rice or chapatti. 

            This is a very easy and a simple recipe with gram flour and yoghurt the 2 main ingredients. Besides, you only require few seasonings to dish out this authentic delicacy. So it is a pure vegetarian dish as there is no use of onion or garlic.

To make Pitod  - 

• 1/2 cup gram flour (besan), sieved
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1/4 tsp. asafoetida (hing)
• 1/2 tsp. cumin seeds
• 1/2 tsp. carom seeds, crushed
• 1 & 1/2 cups water 

For the tempering - 

• 2 tbsp. ghee
• 1/4 tsp. asafoetida
• 1/2 tsp. cumin seeds
• 1 tsp. ginger, grated
• 2 green chilies, slit

To make the gravy - 

• 1 cup yoghurt
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. Kashmiri red chili powder
• 1 tsp. coriander powder
• 1 & 1/2 cups water
• 1/2 tsp. garam masala powder
• 2 tbsp. coriander leaves, chopped

          For the Pitod - In a bowl, sieve the gram flour first so that there are no lumps. Then add all the mentioned ingredients and prepare a thin batter by adding 1 & 1/2 cups water, little at a time. 

          Heat a pan and transfer the batter into it and cook on a low to medium flame, by stirring continuously till it turns thick. 

          Transfer to a steel plate and spread it evenly into 1/2" thick layer. Let it cool down before cutting it into desired shapes. 

          Heat 1 tbsp. ghee in a pan and lightly sauté the pitod on both sides and keep aside. 

          Add 2 cups water to the remaining pieces of batter stuck on the sides of the pan. Scrape the sides well and keep the water aside to be used later in the gravy.

          For the gravy - in a bowl, whisk together yoghurt and all the mentioned ingredients (except garam masala powder and coriander leaves). 

          For the tempering - Heat remaining ghee in a pan and first temper with asafoetida and cumin seeds. Sauté for a few seconds. Then add the slit green chilies and chopped ginger. Sauté for a minute. 

          Add the prepared curd mix and simmer on a low flame. Keep stirring until the ghee separates from the sides of the pan.          

           Add the 1 & 1/2 cups scraped water kept aside & bring it to a boil. Now gently drop in the sautéed besan pitods and simmer for 1-2 minutes. 

          When done, switch off the flame and garnish with garam masala powder and chopped coriander leaves. Serve with steamed rice or chapatti.

                    For the Pitod - In a bowl, sieve the gram flour so that there are no lumps. 

                                 Then in a bowl, mix together all the mentioned ingredients.

                            Prepare a thin batter by adding 1 & 1/2 cups water, little at a time. 

                       Heat a pan & transfer the batter & cook on a low flame, by stirring 

                       continuously till it turns thick. 

                      Transfer to a steel plate & spread it evenly into 1/2 " thick. Let it cool

                      down before cutting it into desired shapes & keep aside.

                        Heat 1 tbsp. ghee & lightly sauté the pitod on both sides & keep aside. 

                      Add 2 cups water to the remaining batter in the pan. Scrape the sides 

                      well and keep the water aside to be used later.

                         For the gravy - in a bowl, add yoghurt & all the ingredients (except 

                          garam masala powder and coriander leaves). 

                                  Whisk well and keep aside. 

                       For the tempering - Heat ghee in a pan & temper with asafoetida & 

                       cumin seeds. Sauté for a few seconds.

                        Then add the slit green chilies & chopped ginger. Sauté for a minute. 

                      Add the curd mix & simmer on a low flame. Keep stirring until the ghee 

                      separates from the sides of the pan.

                      Add the 2 cups water kept aside & bring it to a boil. Cover & simmer 

                       for 4-5 minutes.

                                  Gently drop in the sautéed besan pitods.

Simmer for 1- 2minutes.

When done, switch off the flame & garnish with coriander leaves. 

                        

                            Serve with steamed rice or chapatti.