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Pithod KI Sabji/ Sabzi (Pithod ro Saag) Curry

Servings: 3-4
Preparation time: 5 minutes.
Cooking pithod time: 12-16 minutes.
Cooking Curry Time: 8-10
Total time: 31 minutes.

One sunny afternoon, bright sunlight had blinded my eyes so much, I dreamed my Rajasthan stay. Rajasthan is the state where I had been my golden year after marriage since1983 to 2002, carry lots of memories. Pithod Curry” is authentic and traditional delicacy from the Rajasthan; I often prepare in our lunch/ dinner.

Rajasthani/ Marwari cuisine has many recipes in which they uses chick pea flour as the main ingredient and uses Deshi Ghee extensively. They love spicy food. “Pithod KI Sabji” is one of them.

Rajasthani dishes are our regular feature in our kitchen as “Daal–Baati”, “Gatte ki Sabji”, “Lala Maas”, “Gatte ka Pulao”, “Panchmail Daal”, “Jaiselmeri Kala Chana”, “Bhafla Bhati”, “Gatte ki Kadhi”, “Boondi Raita”, “Methi Papad ki Sabji” etc…

Nutritional Value:

The recipe is full of protein(besan) and curd. Protein is important for health, important for wear and tear of tissue and muscles and curd is for good gut and cooling properties.

The taste of Rajasthani recipes are awesome; try this..I am sure you will love it. Here is the recipe…

Ingredients:

For Pithod:

Besan: 80 gm/ 1/2 cup
Curd: 1/4 cup
Oil: 1 teaspoon
Asafoetida: 1/4 teaspoon
Cumin: 1/2 teaspoon
Ajwain (Thymol seed): 1/2 teaspoon
Ginger paste: 1 teaspoon
Turmeric powder: ½ teaspoon
Salt: 1/2 teaspoon
Red chilli Flakes: 1/2 teaspoon
Coriander powder: 1/2 teaspoon
Water: 2 cups

For Curry:

Curd: 150 gm./1 cup
Green Chilli: 2 no.
Ginger paste: 1 tablespoon
Asafoetida: 1/4 teaspoon
Cumin: 1/2 teaspoon
Turmeric powder: 1/2 teaspoon
Coriander powder: 1 teaspoon
Chilli powder: 1/4 teaspoon
Salt: 1/2 teaspoon
Garam Masala powder: 1/4 teaspoon
Ghee (clarified butter) / Mustard oil: 50-60 gm.

Preparation:

Sieve besan, salt, turmeric powder, chilli powder, asafoetida and coriander powder together (necessary to avoid lumps).
Take mixing bowl; put sieved besan, curd, water, ginger paste, cumin, ajwain, Make a smooth paste without any lump.
Grease with oil a steel tray/plate, Keep aside.
Pour the paste into fry pan/ kadahi, and cook on lower flame, stir continuously till the batter thickens and becomes smooth. Do not overcook the batter.
The batter gets thickened in about 10-12 minutes, pour the batter over the greased tray.
Note: To know Batter is ready or not? Take one small spoon batter and spread, it will set immediately, it means it is ready.
Spread the batter with the help of spatula; let it cool for 5-7 minutes. cut into slices in diamond or square shape. This square/ diamond slices are called Pithod. Keep aside.

Method:

For curry take a bowl; put curd, turmeric powder, red chilli powder, coriander powder and salt. Mix well, keep aside.
Heat ghee in a fry pan; add cumin and asafoetida, sputter for few seconds, add ginger paste, stir fry on medium flame for a minute, add prepared curd mixture also. Stir continuously until the oil/ghee starts floating up.
Add 1/2 cup of water; once the gravy is boiled; add prepared square Pithod, let it boil.
Switch off the flame; add garam masala powder.
Garnish with chopped coriander leaves.
Delicious “Pittod Ki Sabji” is ready to be served. Serve hot in any meal.