pittod ki sabzi

First make a uniform mixture of gram flour and curd in a bowl and half a cup of water. Add turmeric powder and salt as per your taste and mix it well.

Now put a non stick pan on a flame and heat the oil. When the oil gets heated to the smoky point add mustard seeds and pinch of asophoetida . Now add the curd-gram flour mixture and cook on a high flame(stir continuously with a spoon otherwise lumps will form )After it comes to boil cook on a medium flame for 4-5 minutes as you stir mixture continuously....we ll see the mixture starts leaving the corner of the pan. And becomes thick.

Grease a plate or tray, pour this mixture in the greased plate and spread it evenly. Allow the mixture to cool for around 10 minutes, the mixture will solidify.

Now cut the pittod of square or diamond shape as per your preference

Now heat the oil and make a curry for pittod ...when oil is heated enough add little bit of cumin and mustard seed...allow them to splutter now add a pinch of asophoetida and one bay leaf , curry leaves and ginger garlic paste.

Now saute it for one minute on a low flame ...now add chili powder, turmeric powder, coriander powder and quickly add 1 cup of water and take a boil

After that add all the small diamond shaped pittod in our curry and cook it for 5 minutes on a low flame .

Add salt as per your need and add kasuri methi *(dried fenugreek leaves) to the curry.

After five minutes we will see our curry is cooked well and it has released oil also...turn off the flame

Serve the hot pittod curry with rice, naan or parantas