Kandya chya Paticha Pithla.

IMG_20200529_205322

1 cup Besan mixed in 2 cups Water.

1 tsp Mustard seeds.

1 tsp Jeera.

1/4 tsp Asafoetida.

3 Green Chillies.

6 cloves of Garlic.

8 Curry leaves.

1/2 tsp Turmeric powder.

1 tbsp Oil.

Salt to taste.

For Tempering:

1 tsp Oil.

1 tsp jeera.

2 Red Chillies.

Method:

Mix 2 cups of water with besan in a large bowl to make a smooth, lump free paste.keep aside.

Make a coarse paste of green chillies,curry leaves and garlic without using water either in morter and pestle or in a grinder.keep aside.

Heat Oil in a pan,make a tempering of mustard seeds,jeera and asafoetida.Add green paste and stir fry for 2 minutes.

Add chopped onion (whites),stir fry for a minute.

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Add chopped kandya chi pat (green spring onion) to it.

IMG_20200529_195903Cover and cook for 5 minutes.Add turmeric powder and besan dissolved in water and salt,Mix well.

IMG_20200529_200323Cover and cook stirring in between,till besan is cooked and water dries up.

Temper with 1 tsp oil,jeera and 2 red chillies.

IMG_20200529_202129Serve hot with Bhakri,chapati or rice.

Happy Cooking !!!

Sameera.

Published by Sameera's Kitchen

A little blog about ordinary and extra ordinary cooking that I do on daily basis for me and my loving family,I am a working woman pursuing an exiting career in aviation industry,with a ten year old kid.. with whatever little time I have spare in my hand after doing day to day chores......I utilise it for cooking and baking......It refreshes me completely.

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