Pitla

Ingredients
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 taste

Strategy
Fry the besan in a tiny o il until it turns light brown. Fastened apart.
Heat some oil and add the mustard and curry leaves.
Once they crackle, add the onions and fry right up until they change brown. add the cumin -dhania, crimson chili and turmeric and fry for a instant. Presently add the besan and preserve frying for 2 minutes.
Add the tomatoes and the coriander and some water to receive
A liquid regularity. add salt to taste.
By now add the lime/tamarind juice and heat all through until it boils.
Add hing and serve warm with chapatis or white rice.