I come from a Marwari family and as all marwari's, my favorites are panchkoota, pitod, gatte ki sabji, rabodi and dhana vadiya :) When I was young I used to be so picky about eating any green veggies and if ever I was asked what to cook my reply was always pitod ki sabji or gatte ki sabji :) and since I come from a Jain family, these sabji's were prepared in the very basic way that is without onion and garlic, and I still like them in their basic style. This is my mom's recipe, well I did take some time to get it right and till now I could not reach my mom's level and the taste that she gives to any basic sabji.
Ingredients
1. Besan (Gram flour) - 1 cup
2. Yogurt - 1 cup
3. Finely chopped chilli - 1 tsp
4. Ginger grated/paste - 1/2 tsp
5. Finely chopped onion (Optional) - 1/2 cup
6. Finely chopped garlic - 1tsp
7. Chilli powder, turmeric, cumin powder, coriander powder, asafoetida and salt to taste
8. Oil
Method:
1. Take gram flour in a bowl and add some water ( around 1/2 to 1 cup) ,1/2 cup whisked yogurt, salt, chilli powder and asafoetida and mix well to make a thin batter. Make sure there are no lumps. It should be in a running consistency as when we cook, it would thicken. It should be more watery than the dosa batter.
2. Take a thick bottom kadai and add 1 tbsp of oil. Heat oil, add jeera and then add the batter. Whisk continuously till it thickens. This is very similar to the gujrati khandvi which is without the yogurt in the batter. Quickly spread it evenly on a flat plate. Though don't spread as thin as khandvi and keep it little thick. Let it cool for some time.
3. By the time the pitod's cool down let us prepare the gravy. Take all spices (chilli powder, green chillis, ginger paste, turmeric, cumin powder, chilli powder, salt) and add to yogurt and whisk properly. Remember to add little less salt as we have already added some salt in the pitod.
5. Now cut small pieces of any shape you like of pitod. You can keep half of the pitod to make a dry sabji and add rest to the gravy. Let it cook on medium flame for 5 more minutes. Garnish with coriander and serve hot with roti or parantha. Enjoy :-)
6. For dry pitod - heat oil in kadai, add mustard seed and asafoetida. Sprinkle required chilli powder, turmeric powder and salt on the cut pitod. Add the pitod to heated oil and mix well. Let it cook for 2-3 minutes and they are ready to eat. I love them directly as-is as a snack :-D
1. Besan (Gram flour) - 1 cup
2. Yogurt - 1 cup
3. Finely chopped chilli - 1 tsp
4. Ginger grated/paste - 1/2 tsp
5. Finely chopped onion (Optional) - 1/2 cup
6. Finely chopped garlic - 1tsp
7. Chilli powder, turmeric, cumin powder, coriander powder, asafoetida and salt to taste
8. Oil
Method:
1. Take gram flour in a bowl and add some water ( around 1/2 to 1 cup) ,1/2 cup whisked yogurt, salt, chilli powder and asafoetida and mix well to make a thin batter. Make sure there are no lumps. It should be in a running consistency as when we cook, it would thicken. It should be more watery than the dosa batter.
2. Take a thick bottom kadai and add 1 tbsp of oil. Heat oil, add jeera and then add the batter. Whisk continuously till it thickens. This is very similar to the gujrati khandvi which is without the yogurt in the batter. Quickly spread it evenly on a flat plate. Though don't spread as thin as khandvi and keep it little thick. Let it cool for some time.
3. By the time the pitod's cool down let us prepare the gravy. Take all spices (chilli powder, green chillis, ginger paste, turmeric, cumin powder, chilli powder, salt) and add to yogurt and whisk properly. Remember to add little less salt as we have already added some salt in the pitod.
4. Now heat some oil in thick bottom kadai/ pan. Add tadka (mustard seeds, cumin seeds and asafoetida). When it splutters add the yogurt and masala mixture. If you want to add onion and garlic then add it before the yogurt mixture. Let the onion and garlic cook till light brown and then add yogurt mixture. (I did not add onion and garlic in this recipe). Cook this on medium flame and continuously stir the mixture till oil separates. Then add a cup of water and let it boil.
5. Now cut small pieces of any shape you like of pitod. You can keep half of the pitod to make a dry sabji and add rest to the gravy. Let it cook on medium flame for 5 more minutes. Garnish with coriander and serve hot with roti or parantha. Enjoy :-)
6. For dry pitod - heat oil in kadai, add mustard seed and asafoetida. Sprinkle required chilli powder, turmeric powder and salt on the cut pitod. Add the pitod to heated oil and mix well. Let it cook for 2-3 minutes and they are ready to eat. I love them directly as-is as a snack :-D
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