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Pitla also nicknamed as Bombay chutney is a gram flour preparation with spices and tempering. It is traditionally served with bhakri, a roti made from Jowar or Bajra flour.
Nice presentation.
Heat the oil in a pan and add the mustard seeds, urad dal, dry red chillies and curry leaves.
When they crackle, add the ginger and green chillies. Tip in the finely chopped onion and saute until translucent.
. Add the chickpea flour and turmeric powder. Saute until roasted lightly and you get a nice aroma.
Now lower the flame and add the curds and water. Stir immediately to avoid lumps.
Add coriander leaves, salt and simmer to cook. It takes about 10 minutes on low flame and keep stirring it from time to time.
Keep the consistency a little thinner as it thickens while cooking and further on cooling. Keeping this in mind add water accordingly.
After you remove from the gas when it is done you must keep stirring it from time to time to avoid it from becoming a thick lump.
SERVING: 4
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
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