Nope its not maggi. Bummer ?


It is the typical Maharahtrian pithla! When you trudge home every evening with that 5 kg back pack of yours and feel like eating something hot, tasty, filling, pithla comes in handy! Takes hardly 15-20 mins of time and is extremely delicious (if made the right way i.e.).


And since cooking has to be intuitive, I will give a little improvised and healthier recipe. Hope you like it.


Ingredients : 
gram flour (besan) – 3-4 table spoons (for 2 people)
pepper (green chilli) – 1-2 (depending on your spicy-ness quotient) – finely chopped
garlic cloves – 4-5 (the more the better) – finely chopped
curry leaves – 5-6 (this is a must!)
turmeric powder
cumin seeds
mustard seeds
oil (the more the better)
hing (asafoetida) – a pinch
salt 
spinach, cilantro – according to liking


Preparation :
Mix the gram flour, a pinch of turmeric powder and a little salt into a paste. This should not be very thick but liquidy. In a kadai (frying pan) heat oil to an optimum temperature (when the cumin seeds begin to pop i.e.). Add mustard seeds, hing, curry leaves and stir. Add garlic and once its a little brownish add green chilli. Once the chillies are a bit crispy, add a pinch of turmeric and then add the gram flour liquid (/paste) to the pan. Mix thoroughly. Make sure all the gram flour bubbles have been popped (I find it extremely fun to pop them :D)
Let this cook on low heat for 5-10 mins. Add salt and then add the spinach and cilantro. Din’t I say it would be healthy ? The spinach just made it so!
Eat piping hot with rice. Any kind of papad add 5 more stars to your already yummy meal.


The attached picture is mutinous. But the end result is supremely delicious, palatable and filling! 

Hope you enjoy.


~nightflier