Pitod Ki Sabzi

Pitor or Pitod Ki Sabzi is a special recipe from Rajasthani cuisine.Its almost similar to Ghatta ki sabji which is also made using Gram flour / Besan but made in a bit different and in easy steps.

Ingredients:-  ( Serves 4 )

BATTER

• 1 cup Gram flour / Besan
• 1/2 tsp Salt / Namak
• 1/2 tsp Red chilli powder / Lal mirch powder
• 1/2 tsp Turmeric / Haldi
• 1/2 tsp Cumin / Zeera
• 2 cup Water ( Tip : Don’t Add too much Water )
• 1 tsp Oi / Tell to cook

SABJI

• 2 tbsp Oil / Tel
• 1/2 tsp Cumin / Zeera
• 1 inch Cinnamon / Dalchini
• 1 tsp Ginger-Garlic paste / Adrakh-Lasan paste
• 2 green Chillies / Hari mirch
• 1 cup Onion / Pyaz
• 2 Tomatoes / Tamatar
• 1 tsp Coriander powder / Dhaniya
• 1/2 tsp Cumin powder / Zeera powder
• 1/4 tsp Dry Ginger powder / Saunth
• 1/2 tsp Red chilli powder / Lal mirch powder
• 1/2 tsp Turmeric / Haldi
• Salt to taste / Namak
• 1 pinch Cloves powder / Loung powder
• 1/2 cup Curd / Dahi
• 1/2 tsp Garam masala
• 1 tbsp Dry Fenugreek leaves / Kasoori methi methi
• 2-3 cup Water / Pani

Method:-

1. In a bowl add Gram flour,Salt,Red chilli powder,Turmeric and Cumin.
2. Adding Water make a thin batter.
3. Now taking preferably a non stick pan add Oil then drop the made batter over it.
4. Stirring continuously over medium thicken the batter to make a Halwa type consistency.
5. Then drop it immediately when still warm into a greased thali or tin mould.
6. Level using a greased spatula.Cut into big cubes after it comes down to room temperature.
7. Now to cook Pitor Sabzi ,in hot Oil add Cumin and let it crackle on low few seconds.
8. Then keeping heat low add Cinnamon,Ginger-Garlic paste and slit green Chillies.
9. Add finely chopped Onions,sauté over medium-high till golden .
10. Now again keeping low add spices-Red chilli powder,Turmeric,Salt and Cloves powder.
11. Keep stirring 30-40 seconds and then add Tomato purée,Coriander powder and Cumin powder.Cook stirring occasionally till Tomato gets dry.
12. Add about 1/2 cup Water and Ginger powder,mix.Cover and cook on high for 2 minutes
13. Add Curd and mix on low-medium adding about 2 cups of Water let it come to boil.
14. Within 1-2 minutes of coming to boil add the cut Besan pieces, Garam masala and Fenugreek leaves.
15. Let it cook for just a minute and then switch off your stove giving a standing time of 2 minutes.
16. Serve with Roti or Paratha.

Tips :-

• Don’t over cook Besan pieces or keep it for too long before serving to avoid gravy getting too thick and breaking Besan pieces.

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