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Rajasthani Pitod Ki Sabzi Recipe
How to make Rajasthani Pitod Ki Sabzi
Pitod ki sabzi holds a special place in Rajasthani households. Its distinctiveness lies in the use of besan (gram flour). Unlike the usual dry sabzis, this one is cooked in a flavorful gravy.
- Total Cook Time 30 mins
- Prep Time 15 mins
- Cook Time 15 mins
- Recipe Servings2
- Easy
Ingredients of Rajasthani Pitod Ki Sabzi
- For pitod:
- 1 cup besan
- 1/2 tsp haldi
- 1/2 tsp red chilli powder
- 1/2 tsp cumin seeds
- 1/2 tsp ajwain
- 1 tbsp oil
- A pinch of hing
- Salt to taste
- Water, for mixing
- For gravy:
- 2 onions, chopped
- 2 tomatoes, pureed
- 1 tsp red chilli powder
- 1/2 tsp haldi
- 1 tsp ginger-garlic paste
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1 tsp coriander powder
- 1 tsp kasuri methi
- 2-3 tbsp ghee
- 1/4 tsp hing
- Water, as required
- Salt, to taste
- Coriander leaves, for garnish
How to Make Rajasthani Pitod Ki Sabzi
HideShow Media1.
Start by preparing the pitod for the sabzi. For this, add besan, haldi, red chilli powder, salt, hing, jeera, ajwain, and oil to a bowl. Add water to form a thick batter.
2.
Pour this batter into a non-stick pan and cook it for a few minutes, stirring continuously. You will notice the batter thicken. Transfer this batter to an oiled tray and let it cool. Once done, cut into small squares.
3.
For the gravy, heat ghee in a pan and add jeera and mustard seeds. Once they start to crackle, add onions and hing, followed by ginger-garlic paste.
4.
Add all the dry masalas and give it a nice mix. Now, add the tomato puree and cook for a few minutes. Add water and allow it to simmer.
5.
Finally, add the pitod pieces and cook until the gravy is fully done. Garnish with fresh coriander leaves. Rajasthani pitod ki sabzi is ready!