Pitla

Pitla


Components
3 tablespoons besan (bengal gram flour)
1/2 tsp hing(asoefetida)
1 medium tomato chopped finely
1 tablespoon chopped coriander leaves
1 sprig curry leaves
1/2 tsp mustard seeds
1 reduced onion, chopped finely
1 tsp roasted cumin -coriander powder
1 tablespoon lemon juice/tamarind juice
1 tsp pink chilli powder
1/2 tsp turmeric powder
Salt to style

Strategy
Fry the besan within just a tiny o il until it turns light-weight brown. Fastened apart.
Warmth some oil and increase the mustard and curry leaves.
Once they crackle, insert the onions and fry right up until they change brown. Include the cumin -dhania, crimson chili and turmeric and fry for a instant. Presently incorporate the besan and preserve frying for 2 minutes.
Increase the tomatoes and the coriander and some water to receive
a liquid regularity. Increase salt to style.
By now increase the lime/tamarind juice and warmth all through until it boils.
Increase hing and provide warm with chapatis or white rice.