Pitod ki Sabzi with Bejar ki Roti

Instructions

1. 1

   Prepare and Cook the Pitod Batter

   • Grease a flat plate or tray (thali) with 1 tsp of oil and set it aside.
   • In a mixing bowl, combine 1 cup besan, 1/4 cup curd, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1/4 tsp asafoetida, and 1/2 tsp salt.
   • Gradually pour in 2 cups of water while whisking continuously to form a smooth, lump-free batter.
   • Transfer this batter to a heavy-bottomed pan or kadai. Cook on a medium-low flame for 8-10 minutes, stirring constantly and vigorously to prevent lumps and sticking.
   • The batter is cooked when it thickens considerably and starts to pull away from the sides of the pan.
2. 2

   Set and Cut the Pitod Cakes

   • Working quickly, pour the hot, thick besan mixture onto the greased plate.
   • Use a spatula to spread it evenly into a thin layer, about 1/4-inch thick.
   • Let it cool down and set at room temperature for 20-25 minutes until it becomes firm.
   • Once set, use a knife to cut the slab into 1-inch diamond or square-shaped pieces. Gently separate the pitod cakes and keep them aside.
3. 3

   Prepare the Yogurt Gravy Base

   • In a separate bowl, add 1 cup of room-temperature curd and whisk it until smooth and creamy.
   • Add the remaining 1 tbsp of besan to the curd and whisk again, ensuring there are no lumps.
   • Stir in 2 cups of water to create a thin, uniform mixture. Set this curd-besan slurry aside.
4. 4

   Make the Tempering (Tadka)

   • Heat 2 tbsp of ghee in a kadai over medium heat.
   • Add 1 tsp of cumin seeds. Once they splutter, add the remaining 1/4 tsp of asafoetida.
   • Add 1 tsp ginger paste and 2 slit green chilies. Sauté for 30-40 seconds until the raw aroma of ginger fades.
   • Lower the heat completely. Add the remaining 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1.5 tsp coriander powder. Stir for 10-15 seconds until fragrant, being careful not to burn the spices.
5. 5

   Simmer the Gravy

   • While stirring continuously with a whisk, slowly pour the prepared curd-besan slurry into the kadai.
   • Increase the heat to medium and continue to stir without stopping until the gravy comes to a rolling boil. This is the most critical step to prevent the curd from curdling.
   • Once it boils, add the remaining 1 tsp of salt. Reduce the heat to low and let the gravy simmer for 5-7 minutes to thicken slightly and cook the raw besan.
6. 6

   Combine and Finish the Sabzi

   • Gently slide the prepared pitod pieces into the simmering gravy.
   • Cook for another 2-3 minutes, allowing the pitod to absorb the flavors. Do not overcook or stir too much, as the cakes are delicate.
   • Turn off the heat. Sprinkle 1/2 tsp of garam masala and 2 tbsp of chopped coriander leaves over the top.
   • Let the sabzi rest for 5 minutes before serving. Serve hot with roti, paratha, or steamed rice.