Monday, April 11, 2011

Rajasthani Pittod ki sabji

Pittod ki sabji is basically gram flour cubes in spicy yogurt gravy.
It has always been a good option when you are running out of veggies in your refrigerator as its main ingredients are gram flour(besan) or garbanzo bean flour and yogurt.




Ingredients:
For Pittod-
1/2 cup gram flour or besan
1/2 cup curd/yogurt
¼ tsp turmeric powder
Salt to taste
1 tablespoon oil
½ tsp cumin seeds (jeera)
a pinch asafoetida
For gravy:
400 gms or 2 cups curd
2 green chillies
1 tsp grated or pasted ginger
1 1/2 tabspn oil
a pinch asafoetida 
1/2 tsp cumin seeds
1/4tsp turmeric powder
1 tsp coriander powder
1/4 tsp red chilli powder
1/2 tsp garam masala
Cilantro for garnishing

Method:
For Pittod-
Mix flour, salt,turmeric powder and curd thoroughly avoiding any lumps.The batter should be consistent.it shouldn't be too thick or too watery.
Heat a deep heavy bottomed pan & add some oil to it.
Add Cumin seeds, asafoetida to the oil and let it splutter.
Now pour pittod batter in it stirring continuously on high flame.Once the batter started boiling switch the flame to medium and keep stirring.Cook for 4-5 mins till it thickens & starts leaving pan and switch off the flame.
Now spread this thick paste to a greased steel plate and let it cool for about 20 mins.
Cut this base in squares of approx 1 ''x1'' size.


Now take a pan and heat little oil in it and shallow fry these pittod pieces until they turn golden brown.
I like to nibble on these too before putting them in gravy.It taste yummy offcourse. :-)



Now For gravy:
Take a pan and heat oil in it.Add Cumin seeds,ginger,asafoetida,green chillies till they splutter.Add coriander powder ,chili powder,turmeric and salt to the pan.
Now add curd and stir continuously till it started boiling on high flame.
Let this cook for 5 mins on medium flame.
Add pittod and then garam masala at the end and let it cook for another 5 mins.
Garnish this curry with green coriander or cilantro and serve hot with chapati, Naan or rice.


 Note:
You can make pittod raita with the same recipe. all you need to change is just put the pittod pieces in blended curd and add tadka of mustard seeds,red chili powder, asafoetida in 1 tsp  oil to it.


2 comments:

  1. Hey Tanu.....very nice recipe...we too make this subji :)

    Ankita
    http://eat-hearty.blogspot.com/

    ReplyDelete

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