Pittod ki Sabzi

Ingredients

• 1 cup Gram flour
• 1 cup Curd
• 0.25 teaspoon Cumin seeds
• 0.5 teaspoon Mustard seeds
• 1 tablespoon Vegetable oil
• 1 pinch Asafetida
• 1 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• 1 teaspoon Turmeric
• 1 teaspoon Salt (As required)
• 1 unit Bay leaves
• 6.5 units Curry leaves
• 1 teaspoon Ginger garlic paste
• 1 teaspoon Kasuri methi
• 1.5 cups Water (Half cup for mixture, one cup for curry)

Instructions

1. 1In a bowl, combine gram flour, curd, and half a cup of water. Add turmeric powder and salt to taste. Mix until smooth and uniform.
2. 2Heat oil in a non-stick pan over medium flame. Add mustard seeds and a pinch of asafetida. Pour in the gram flour mixture, stirring continuously to avoid lumps. Cook on high flame until it boils, then reduce to medium and cook for 4-5 minutes until thick.
3. 3Grease a plate or tray and pour the cooked mixture onto it. Spread evenly and allow to cool for about 10 minutes until it solidifies.
4. 4Once the mixture has set, cut it into squares or diamond shapes as desired.
5. 5Heat oil in a pan. Add cumin seeds, mustard seeds, a pinch of asafetida, bay leaf, curry leaves, and ginger garlic paste. Sauté for a minute on low flame.
6. 6Add red chili powder, turmeric powder, and coriander powder to the pan. Quickly add one cup of water and bring to a boil.
7. 7Gently add the cut pittod pieces into the curry. Cook on low flame for 5 minutes.
8. 8Add salt to taste and kasuri methi to the curry. Cook for another 5 minutes until the curry is well-cooked and oil is released.
9. 9Turn off the flame and serve the hot pittod curry with rice, naan, or parathas.