Pithod ki Sabzi, Phulka and Kachumber Salad

Instructions

1. 1

   Prepare and Cook the Pithod Batter

   • Grease a thali or a flat tray with 1 tsp of oil and set aside.
   • In a mixing bowl, combine 120g of besan (approx. 1 cup), 0.25 cup of curd, 0.25 tsp of hing, 0.5 tsp of ginger paste, 0.25 tsp of turmeric powder, 0.5 tsp of red chili powder, and 0.5 tsp of salt.
   • Gradually add 2 cups of water, whisking continuously to form a smooth, lump-free batter.
   • Pour this batter into a heavy-bottomed pan or kadai. Cook on low-medium heat, stirring constantly with a whisk or spatula to prevent lumps and sticking.
   • Continue cooking for 8-10 minutes. The mixture will thicken considerably and start to pull away from the sides of the pan, forming a single mass.
   • Working quickly, pour the thick mixture onto the greased plate. Use a spatula to spread it evenly to about a 1/2-inch thickness.
   • Let it cool and set completely at room temperature for 20-30 minutes. Once firm, cut into 1.5-inch diamond or square shapes.
2. 2

   Prepare the Yogurt Gravy Base

   • In a separate bowl, whisk the remaining 1.5 cups of curd until very smooth.
   • Add the remaining 10g of besan (approx. 1 tbsp), 0.5 tsp of turmeric powder, 1 tsp Kashmiri red chili powder, and 1.5 tsp coriander powder to the whisked curd.
   • Mix thoroughly to ensure there are no lumps. Gradually stir in 1 cup of water to create a smooth, thin mixture. Set aside.
3. 3

   Temper and Cook the Gravy

   • Heat 3 tbsp of ghee in a kadai over medium heat. Once hot, add 1 tsp of cumin seeds and let them splutter.
   • Add the remaining 0.25 tsp of hing, 1 tsp of ginger paste, and the slit green chili. Sauté for 30 seconds until fragrant.
   • Turn the heat to the absolute lowest setting. Slowly pour the prepared yogurt-besan mixture into the kadai, stirring continuously and vigorously with a whisk.
   • Continue stirring without stopping until the gravy comes to a gentle boil. This is a crucial step to prevent curdling and will take about 5-7 minutes.
   • Once the gravy boils, add the remaining 1 tsp of salt and the remaining 0.5 cup of water. Stir well.
   • Let the gravy simmer on low heat for another 6-8 minutes, or until it thickens slightly and you see specks of ghee on the surface.
4. 4

   Combine and Finish

   • Gently slide the cut pithod pieces into the simmering gravy.
   • Allow them to cook in the gravy for just 2-3 minutes. Do not over-stir, as the pithod pieces are delicate and can break.
   • Sprinkle 0.5 tsp of garam masala and 2 tbsp of chopped coriander leaves over the curry.
   • Turn off the heat, cover the pan, and let the sabzi rest for 5 minutes to allow the flavors to meld.
   • Serve hot with phulka, roti, or steamed rice.