Pitod ki Sabzi with Fried Egg

1. 1

   Make and Set the Pitod Batter

   • In a mixing bowl, whisk 1 cup of besan with 2 cups of water until a smooth, lump-free batter is formed.
   • Stir in 0.5 tsp turmeric powder, 0.5 tsp red chili powder, 0.25 tsp hing, and 0.75 tsp salt.
   • Pour the batter into a heavy-bottomed pan. Cook on medium-low heat for 8-10 minutes, stirring continuously and vigorously to prevent lumps.
   • The batter is cooked when it thickens considerably and starts to pull away from the sides of the pan.
   • Immediately pour the thick batter onto a plate or tray greased with a little oil. Quickly spread it into an even layer, about 1/4-inch thick. Let it cool and set completely for 20-25 minutes.
2. 2

   Cut and Fry the Pitod

   • Once the besan slab has set, use a knife to cut it into 1.5-inch diamond or square shapes.
   • Heat about 1/2 cup of oil in a pan over medium heat for shallow frying.
   • Carefully place the pitod pieces into the hot oil in a single layer. Do not overcrowd the pan.
   • Fry for 4-5 minutes, flipping once, until they are golden brown and crisp on both sides.
   • Remove the fried pitod with a slotted spoon and set them aside on a plate lined with paper towels.
3. 3

   Prepare the Yogurt Gravy Base

   • In a separate bowl, whisk 1.5 cups of curd until it is completely smooth.
   • Add the remaining 2 tbsp of besan to the curd and whisk again, ensuring no lumps remain. This step helps stabilize the curd and prevents it from splitting.
   • Gradually pour in 2.5 cups of water while continuously whisking to create a smooth, thin mixture.
4. 4

   Cook the Gravy

   • Heat 2 tbsp of ghee in a kadai or deep pan over medium heat. Add 1 tsp cumin seeds and 0.5 tsp mustard seeds. Allow them to crackle.
   • Add the remaining 0.25 tsp hing and 2 broken dry red chilies. Sauté for 15-20 seconds.
   • Add 1 tsp ginger paste and 2 slit green chilies. Sauté for another 30 seconds until the raw aroma of ginger disappears.
   • Add 0.5 tsp turmeric powder, 1 tsp red chili powder, and 1.5 tsp coriander powder. Stir for 10 seconds on low heat.
   • Reduce the heat to the lowest setting. Slowly pour the yogurt-besan mixture into the pan, stirring constantly and vigorously with a whisk to prevent curdling.
   • Once all the mixture is added, increase the heat to medium and continue stirring until the gravy comes to a boil.
   • After the first boil, add 1 tsp of salt. Simmer the gravy for 10-12 minutes, stirring occasionally, until it thickens slightly and the oil begins to separate at the edges.
5. 5

   Fry the Eggs

   • While the gravy is simmering, heat 2 tbsp of oil in a non-stick frying pan over medium-high heat.
   • Carefully crack the 4 eggs into the pan, leaving space between them.
   • Cook for 2-3 minutes for sunny-side up with a runny yolk, or cook longer to your preferred doneness.
   • Season the eggs with a pinch of salt and 0.25 tsp of freshly ground black pepper.
6. 6

   Assemble and Serve

   • Just before serving, gently add the fried pitod pieces to the simmering gravy. Let them cook for only 1-2 minutes, just enough to absorb the flavors without becoming soggy.
   • Stir in 0.5 tsp of garam masala and turn off the heat.
   • Garnish with 2 tbsp of freshly chopped coriander leaves.
   • Ladle the hot Pitod ki Sabzi into four serving bowls. Carefully top each bowl with a fried egg and serve immediately with hot phulkas, parathas, or steamed rice.

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