Anda Pitod Curry
This rustic curry brings together soft egg ribbons set into a chickpea batter, then simmered in a spiced yogurt gravy. It is homestyle Rajasthani comfort food with warm spices, a gentle tang, and plenty of flavor in every spoonful.
For 4 servings
- mix · ~5 min
Make the pitod batter.
1.Add chickpea flour to a bowl.2.Whisk in 1 cup water little by little to make a smooth lump-free batter.3.Crack in the eggs and whisk well until fully combined.4.Add turmeric powder, red chili powder, 0.25 tsp salt, and mix again. - saute · ~10 min
Cook the egg and besan mixture.
Heat 1 tbsp oil in a wide pan on low-medium heat. Pour in the batter and keep stirring until it thickens, leaves the sides, and turns into a soft mass, about 8 to 10 minutes.
TIPKeep the heat moderate and stir constantly so the besan cooks evenly without forming lumps. - rest · ~10 min
Set and cut the pitod.
Spread the thick mixture on a lightly greased plate in an even layer about 1 cm thick. Let it cool and set for 10 minutes, then cut into small diamonds or squares.
- temper · ~3 min
Make the base for the curry.
1.Heat the remaining 1 tbsp oil in a kadai.2.Add cumin seeds, mustard seeds, and asafoetida.3.Let the seeds crackle for 20 to 30 seconds.4.Add onion and green chili. - saute · ~11 min
Cook the onion masala.
1.Cook the onion until light golden, about 5 to 6 minutes.2.Add ginger and garlic, then sauté for 1 minute.3.Add tomato and coriander powder.4.Cook until the tomato softens and the masala looks glossy, about 4 to 5 minutes. - mix · ~2 min
Whisk the yogurt mixture.
In a bowl, whisk the yogurt with 0.5 cup water until smooth. This helps it blend into the curry without curdling.
- simmer · ~8 min
Build the gravy.
Lower the heat and stir the yogurt mixture into the masala. Add the remaining 1.5 cups water and the remaining 0.25 tsp salt, then cook gently for 6 to 8 minutes until the gravy is smooth and lightly thickened.
TIPKeep the heat low after adding yogurt and stir steadily for the first minute to prevent splitting. - simmer · ~5 min
Simmer the pitod in the curry.
Add the cut pitod pieces gently to the gravy. Sprinkle in garam masala and simmer for 4 to 5 minutes so the pieces soak up the flavors without breaking.
- garnish
Finish with coriander leaves.
- serve
Serve the curry hot.
Serve Anda Pitod Curry hot with roti or plain rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Whisk the besan with water gradually so the pitod sets smooth, not grainy.
- 2Stir the egg-besan mixture continuously while cooking or it can catch at the bottom.
- 3Spread the cooked pitod quickly on the greased plate before it firms up in the pan.
- 4Cool the pitod fully before cutting, or the pieces may tear when lifted.
- 5Add whisked yogurt only on low heat and stir right away to keep the gravy from splitting.
- 6Simmer the cut pitod gently in the gravy; a hard boil can break the soft pieces.
- 7This curry tastes even better after 15 to 20 minutes of resting, once the pitod absorbs the gravy.
Adapt it for your goals.
Spicier
Add an extra green chili or a little more red chili powder for a sharper, hotter curry that still keeps the yogurt tang.
no onion no garlicNo-onion-no-garlic
Skip onion and garlic, increase ginger and asafoetida slightly, for a simpler satvik-style version with a cleaner spice profile.
low oilLow-oil
Use less oil and cook the onion-tomato masala slowly with splashes of water; good if you want a lighter everyday curry.
thicker gravyThicker-gravy
Reduce the added water slightly for a denser curry that clings well to roti rather than being more spoonable with rice.
Why this is on our healthy list.
Protein-Rich Main Dish
Eggs and chickpea flour together make this curry more satisfying and help turn it into a hearty vegetarian-style meal with substantial protein.
Contains Fermented Dairy
Yogurt adds tang, creaminess, and beneficial cultured dairy elements while balancing the warmth of the spices.
Fiber From Besan and Vegetables
Chickpea flour, onion, and tomato contribute fiber, which makes the curry feel filling and more balanced than a plain egg gravy.
Packed With Aromatic Spices
Ginger, garlic, cumin, coriander, turmeric, and chilies add depth and aroma while bringing the dish beyond simple richness.
Frequently asked questions
Usually the heat was too high or the yogurt was added too quickly. Whisk it smooth with water first, lower the heat, and stir continuously as you add it.
