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Spring Onion Pithla - Kandyacha Paticha Pithla

This is a traditional Maharashtrian recipe. This is a vegan, vegetarian, beginner-friendly and diabetic-friendly curry best served with bhakri along with spicy thecha.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 people
Course: Easy Dinner Recipes, Easy Lunch Recipes, Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 4 tablespoons Besan (Gram Flour)
  • 1 teaspoon Red Chilli Powder
  • 6-7 Garlic Pods (peeled)
  • 2 Green Chiliies
  • 1 teaspoon Mustard Seeds
  • 1/2 teaspoon Turmeric Powder
  • 1 teaspoon Cumin Seeds
  • 1/4th teaspoon Hing (Asafoetida)
  • 1/2 cup Spring Onion Whites
  • 1 cup Spring Onion Greens
  • Salt to taste
  • 2 tablespoons Oil
  • Water to make paste & cook
  • 2-3 tablespoons Coriander Leaves to garnish

Method
 

  1. In a mixing bowl, add 4 tablespoons of besan (gram flour) along with a teaspoon of red chilli powder and salt.
  2. Add water and make a paste. The consistency should be thin as besan will thicken when cooked.
  3. Using mortar pestle roughly crush garlic pods and green chillies.
  4. Heat oil, add mustard seeds and let them splutter, and cumin seeds and hing (asafoetida).
  5. Add garlic-chilli paste and sauté till the raw smell of garlic fades away.
  6. Add finely chopped spring onion whites and sauté for 3-4 minutes.
  7. Cook till the onions are a little soft. Add spring onion greens & cook for 3-4 minutes.
  8. Add turmeric powder and mix. Cook till onions are soft.
  9. Add besan (gram flour) paste and keep on stirring continuously.
  10. Adjust the consistency by adding water.
  11. Cook this pithla for 5-6 minutes on medium flame. Keep on stirring occasionally as besan tends to stick to the bottom of the pan.
  12. Cook the pithla till it becomes glossy, that's the sign that pithla is cooked perfectly. Add coriander leaves (cilantro) and mix.
  13. Kandyacha Paticha Pithal (Spring Onion Pithla) is ready.
  14. Serve hot with bhakri or rice along with raw onion and thecha (spicy green chilli paste) .

Notes

I have used raw besan (gram flour) here and cooked it directly in the pan. Instead you may roast the besan first, cool it down completely and then make a pithla paste.
This pithla can be served with rice bhakri, jowar bhakri, roti, phulka.
Pithla should be served immediately, cold pithla does not taste good. 
 
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