Pithore In Gravy

Ingredients                    

• 2 2/3 cups gram flour (besan)                
• 2-3 green chillies, chopped            
• 1 teaspoon chopped Ginger                 
• 1 tablespoon chopped coriander leaves        
• Salt to taste                        
• ½ teaspoon turmeric powder                
• 1 teaspoon red chilli powder                
• 1 tablespoon ginger paste                    
• 1 tablespoon garlic paste                    
• 1 kg yogurt    
• 2 tablespoons ghee                        

For gravy

• 1 tablespoon ghee                        
• ½ cup boiled onion paste                         
• 1 inch cinnamon                    
• 2 green cardamoms                
• ½ teaspoon cumin seeds                    
• 1 teaspoon ginger paste                    
• 1 teaspoon garlic paste                    
• 2 green chillies                    
• ½ teaspoon turmeric powder                
• 1 teaspoon red chilli powder                
• ½ cup yogurt                        
• A few saffron strands                        
• 2 tablespoons milk                        
• 1 tablespoon chopped coriander leaves             

Method 

1. Mix gram flour, chopped green chillies, chopped ginger, chopped coriander leaves, salt, turmeric powder, red chilli powder, ginger-garlic paste and yogurt in a bowl.
2. Add water and whisk with a beater to make a mixture of pouring consistency.
3. Heat ghee in a kadhai.  Pour the above mixture and cook, stirring continuously, till it leaves the sides of the pan.
4. Pour the mixture onto a greased tray and level the surface.  Leave aside to set.
5. Let it set for 1-2 hours and then cut into 1” cubes or diamonds.
6. Heat ghee in a pan. Add green cardamoms, cinnamon and boiled onion paste.  You can add cumin seeds (optional).
7. Sauté for some time and then add ginger paste, garlic paste and chopped green chillies.  Stir.
8. Add turmeric powder and a little water and stir to mix well.  Add red chilli powder and stir.
9. Add a cup of water, stir well and bring to a boil.
10. Add beaten curd to boiling mixture and stir.  Add salt and then add the pithore.
11. Cook for 5-7 minutes then add the saffron dissolved in milk.
12. Lastly add chopped coriander leaves and mix well.  Serve hot with chappati, roti or a bread of your choice.

Nutrition Info