Pittod ki Sabzi, Phulka and Kachumber Salad

Instructions

1. 1

   Prepare and Cook the Pittod Batter

   • Grease a plate or tray with a little oil and set aside.
   • In a mixing bowl, combine 1 cup besan, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, hing, and 0.5 tsp salt.
   • Gradually pour in 2 cups of water, whisking continuously to create a smooth, lump-free batter.
   • Transfer the batter to a heavy-bottomed pan or kadai. Cook on medium-low heat, stirring constantly with a spatula or whisk for 8-10 minutes.
   • The batter will thicken significantly. Continue cooking until it forms a single, non-sticky mass that pulls away from the sides of the pan.
2. 2

   Set and Cut the Pittod

   • Working quickly, pour the hot besan mixture onto the greased plate.
   • Use the back of a greased spatula to spread it evenly to about a 1/4-inch thickness.
   • Let it cool down and set completely at room temperature for about 15-20 minutes.
   • Once firm, use a knife to cut the set mixture into 1-inch diamond or square shapes. Gently separate the pieces and set aside.
3. 3

   Prepare the Gravy Base

   • In a separate bowl, whisk 1 cup of curd with 1 tbsp of besan until perfectly smooth. This step is crucial to prevent the curd from splitting when heated.
   • Heat ghee in a kadai over medium heat. Once hot, add the cumin seeds and let them splutter.
   • Add the finely chopped onion and sauté for 5-6 minutes until it turns soft and golden brown.
   • Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
4. 4

   Cook the Yogurt Gravy

   • Reduce the heat to the lowest setting. Add 0.5 tsp turmeric powder, 1 tsp red chili powder, and 1.5 tsp coriander powder. Stir for 30 seconds until fragrant.
   • Slowly pour the whisked curd-besan mixture into the pan, stirring continuously and vigorously for 2-3 minutes. Do not stop stirring to prevent curdling.
   • Once the mixture is well incorporated and starts to bubble gently, add 1.5 cups of water and 1 tsp of salt. Mix well.
   • Increase the heat to medium and bring the gravy to a rolling boil. Let it simmer for 4-5 minutes until it thickens slightly.
5. 5

   Combine and Finish

   • Gently slide the prepared pittod pieces into the simmering gravy.
   • Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes. This allows the pittod to soften and absorb the flavors.
   • Avoid over-stirring as the pittod pieces are delicate and can break.
   • Turn off the heat. Sprinkle garam masala over the curry and give it a final, gentle stir.
   • Garnish with freshly chopped coriander leaves and serve hot.