Pitod Ki Sabzi

Ingredients

• 1 cup + 2 tablespoons gram flour (besan)
• ½ teaspoon turmeric powder              
• 1 teaspoon garam masala powder          
• Salt to taste
• ½ teaspoon cumin powder
• ¼ teaspoon carom seeds (ajwain)
• ¼ teaspoon asafoetida (hing)
• Oil for greasing
• 1½ cups yogurt
• 1 teaspoon red chilli powder
• 1 teaspoon coriander powder
• 2-3 tablespoons ghee
• ¾ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 2 green chillies, slit
• 1 medium onion, chopped
• 10-15 curry leaves
• ½ inch ginger, cut into thin strips
• ½ cup fresh tomato puree
• Chopped fresh coriander leaves as required

Method

1. Take 1 cup gram flour in a bowl, add ¼ teaspoon turmeric powder, ½ teaspoon garam masala powder, salt, cumin powder, carom seeds and asafoetida and mix well. Add 2 cups water, gradually, and mix well.
2. Heat a non-stick pan, pour this mixture into it and cook on medium heat for 6-8 minutes, stirring continuously.
3. Grease a thali, pour this mixture into it, spread evenly and set aside to cool down.
4. Take yogurt in a bowl, add remaining gram flour, remaining turmeric powder, red chilli powder, coriander powder and remaining garam masala powder and whisk well.
5. Heat ghee in a non-stick pan, add mustard seeds and once they start to splutter, add cumin seeds and green chillies, mix and sauté for 30 seconds. Add onion, mix and sauté till translucent.
6. Add curry leaves and ginger, mix and sauté for 30 seconds.
7. Add tomato puree, mix and cook till oil separates. Add yogurt mixture, mix and cook for 2-3 minutes.
8. Add salt and 2 cups water, mix well, cover and cook on medium heat for 4-5 minutes.
9. Meanwhile cut the gram flour mixture, that is spread on a thali, into 2-inch pieces.
10. Add these pieces to the gravy, mix well and cook for 3-4 minutes. Add coriander leaves and mix well.
11. Transfer into a serving bowl and serve hot.