Instructions for :Pitod ki Sabzi Recipe

For Pitod:

• This recipe makes approximately 2 cups pitod, enough to serve 4 person.
• In a mixing bowl add 1 cup gram flour (besan), salt to taste, ½ tsp red chili powder, 1 finely chopped green chili, ¼ tsp turmeric, and ½ tsp cumin seeds (jeera). Also add in ¼ red chili flakes and chopped coriander leaves for nicer looking pitod.
• First of all, add ½ cup water and make a lump free mixture.
• Thereafter add 2 cups of butter milk (chaach) to get a runny and lump free mixture.
• Heat 1 tsp oil. Also add a big pinch of asafoetida (heeng).
• Pour the prepared mixture.
• Cook on medium flame, stirring continuously.
• Till the mixture becomes thick. It takes approximately 12 minutes.
• Pour it in a plate and let it set.
• Cut into desired size and shape.
• Ready to use!

For Pitod ki Sabji:

1. First of all, make pitod using the recipe above.
2. In a bowl add 1 tsp red chili powder, 1 tsp coriander powder and ¼ tsp turmeric powder.
3. Add 2 tbsp water and mix well. Keep aside.
4. In a separate bowl add 1 and ½ cup yogurt and 1 tsp cornflour. Mix.
5. Add in 1 cup of water and mix well. Keep aside.
6. Heat 2 tbsp clarified butter (ghee). Add 1 tsp cumin seeds (jeera) and a pinch of asafoetida (heeng) and let the cumin seeds splutter. Switch off the flame.
7. Add in 2 broken dry red chilies. Cook on low flame till chilies puff up.
8. Add the spices and water mixture to the tempering. Switch on the flame and cook on low flame for 30 seconds.
9. Switch off the flame and add yogurt and water mixture.
10. Switch on the flame, cook on low flame stirring continuously till it comes to a boil.
11. Let it simmer for 5-7 minutes. Add in salt to taste. In yogurt based gravies, salt should be added once the gravy is ready. This avoids the curdling of gravy.
12. Add pitod.
13. Let it simmer for 5 minutes. Garnish with a handful of chopped coriander leaves. Check the seasoning and consistency.
14. Serve hot. Bon appetite!