Preparing for the Pithla

Dice up the vegetables keep aside in a bowl.

Method for making the Pithla

In a big mixing bowl let’s add the Besan.

Add the water. 1:2 ratio so if you have 1 cup besan you will be adding 2 cups of water.

and now using a balloon whisk let’s mix it all in, make sure that there are no big lumps.

And then keep it aside.

Now in a vessel add the oil and once it’s hot add the mustard seeds or you call it rai

And once they start sizzling add the cumin seeds which is jeera, followed by hing, Some curry leaves and the green chillies.. Now add the Garlic paste and the diced onions… and stir it well.

Also at this point you can add the salt … and the turmeric and mix well.

Now cook the onions for 2-3 minutes or until the onions are fully cooked.

Once the onions are fully cooked it’s time to add the watered down Besan,

Followed by some fresh dhania leaves / Cilantro. And give it a good mix.

Now lower the flame to Low and cover it up and cook for the next 6-7 minutes.

Remember to stir in intervals.

Once the Pithla starts to thicken and once the raw besan taste goes away that means the Pithla is ready to serve.

Serve hot with Jwarichi Bhakri or tandalachi Bhakri and Some spicy hot thecha.