Pithla

Pithla - a traditional vegetarian dish is the go-to comfort meal in any Maharashtrian household. It's easy to make, it's simple, it's spicy, it's warm, and it hits the right spot especially during cooler seasons. Serve it with bhakri/thecha and you're in for a joy-ride! Well..without further ado, learn how to make Pithla below...

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Ingredients (yields 2-3 servings):

1/2 cup gram flour

1 small or 1/2 medium onion chopped finely

5-6 thai chilies chopped

1 tsp mustard seeds

1/2 tsp turmeric

1 tsp tamarind paste soaked in about ⅓ cup of water (extract the juice)

1 tbsp oil

1 cup hot water

Salt to taste

How to make?

Pithla prep:

Step 1:

To begin making tamarind extract, place a lime sized ball of tamarind in a bowl. Warm about 1/3 cup of water and pour it over the tamarind. Allow the tamarind to soak in water for about 10 minutes. After 10 minutes, mash the tamarind well into the water using your fingers to create tamarind extraction.

Step 2:

In another bowl, add 1/3 cup of water to the gram flour. Whisk well till there are no lumps.

To make the pithla:

Step 1:

Heat oil in a deep pan/wok on medium heat. Add mustards seeds and saute for 30 seconds.

Step 2:

Once the mustard seeds start crackling, add chopped onions and green chillies to the oil. Mix well and cook the onions till the onions start to soften.

Step 3:

Add hot water to the pan and boil for approximately 15 minutes. Stirring occasionally.

Step 4:

Next, add the gram flour and mix well. Cook with continuous stirring for about 3-4 minutes till the gram flour and onions are mixed well. Ensure there are no lumps.

Step 5:

Add tamarind paste and salt. Mix well. The final product should have a semi-solid consistency.

Garnish with chopped cilantro and grated coconut. Serve hot with bhakri or rice!