Kandya chya Paticha Pithla.


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.


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.


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 !!!


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