TOMATO PITHLA MARATHI RECIPE|TOMATO PITHLE

I had seen this recipe on marathi tv channel cookery show almost eight  months back & noted down in my notebook.But somehow I didnt try this recipe.Yesterday I decided to make jowar bhakari after many days thats when I decided to make this different & tasty recipe called as tomato pithla.

Pithla Bhakri is called as Farmer's meal or poor man's meal in Maharashtra. It represents a humble and very comfort meal in any Maharashtrian household. Pithla, Bhakri and Red chili Thecha / Green chilli thecha served with Green chillies and Raw onion make a fabulous combination But because of it's awesome taste and simplicity it got popular among all Maharashtrian households.

Pithla is traditionally made from besan/chickpea flour and tastes best when eaten with Bhakri which is prepared using Jowar/Bajri flour. Making Pithla is handy when you are either out of stock for veggies. For jowar bhakri recipe pls click here.

Depending on whether you want to serve Pithla with Rice or Bhakri/Roti, the consistency also varies. Pithla served with rice has almost watery- liquid like consistency. Semi liquid or dry Pithla goes well with Bhakri or Roti. This dry version of Pithla is alternately known as Zunka /Zhunka.

Ingredients:

3 small red tomatoes ( puree in mixie for 1 cup tomato puree)

9-10 curry patta (curry leaves)

3-4 chopped green chillies

3/4 cup besan (chickpea flour)

1 tsp rai (mustard seeds)

1 tsp hing (asafoetida)

1 tsp jeera (cumin seeds)

1 tsp red chilli powder

1 tsp sugar

Salt as per taste

Tempering

8-10 garlic cloves

1 tsn  red chili powder

3 tsp oil

Method:

1.Puree tomatoes  in mixie for 1 cup tomato puree. Heat 2 cups water in  a pan.

 2.Add oil in a pan next add  jeera ,rai,hing,green chillies ,curry leaves.

3. When mustard seeds crackle add tomato puree & saute for 2 minutes.Once tomato puree gets a boil  ,add boiled water,sugar & salt.

 

  4. Add water to besan & stir it with whisk /spoon to make a paste.Take care no lumps should remain in besan.

5.Add besan paste tomato mixture & stir continuously to avoid lumps (guthlya) .Cover with lid & cook for 2 minutes.Switch off the gas.

6.Sprinkle little cold water on pithla after u switch off gas this will help to remove the lumps.

7.Heat 3 tsp (take more oil) oil in a tempering pan.Add garlic flakes once oil is hot .Once garlic is golden brown add hing, switch off gas & remove the pan from gas . Next add red chilli powder & mix well in tempering .TAKE CARE NOT TO BURN MASALA.

8.Pour tempering on pithla just before serving.

9. Garnish with coriander leaves & serve with jowar bhakri & red mirchi thecha.

Tip: - 

Adjust the besan proportion to the required consistency. Remember that after the Pithla cools, it becomes thicker.