Besan Ki Sabji


For Pitod
  • 1 cup gram flour/besan
  • ½ teaspoon kashmirir red chilli powder
  • ¼ teaspoon turmeric powder
  • ½ teaspoon carom seeds/ajwain
  • ½ teaspoon cumin seeds/jeera
  • salt to taste
  • 3 cups water
For The Gravy
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds/jeera
  • ½ teaspoon asafoetida/hing
  • 1 teaspoon ginger
  • 1 cup tomato puree
  • 1 teaspoon red chilli powder
  • ¼ teaspoon turmeric powder
  • 1 tablespoon coriander powder
  • 1 teaspoon roasted cumin powder
  • 1 cup yoghurt/dahi
  • 2 cups water
  • ½ teaspoon garam masala
  • 1 teaspoon dried kasuri methi
  • 2 tablespoons coriander leaves

Note– Please read recipe notes in the end.

Main Equipment Used

Steps In Making

For Pitod
  1. In a large bowl add gram flour, red chilli powder, chilli powder, jeera, ajwain, salt and mix well.
  2. Add little water at a time to avoid any lumps. The batter will have a very thin liquid texture.
  3. In a kadai add the batter and cook on medium heat while stirring it continuously. It will start to thicken after 3-4 minutes.
  4. Keep stirring for another 3-4 minutes or until it gets a thick creamy texture. Do not over cook. The consistency will be creamy and slightly runny.
  5. Immediately transfer the batter in a plate or a wide bowl in which you want to set it.
  6. Grease the back of a spoon and evenly spread the batter with the help of it.
  7. Now let it rest for 10-15 minutes or until it becomes firm.
  8. Once done, cut in square or diamond shapes as per your preference.
For The Gravy
  1. In a kadai heat oil and then add cumin seeds and hing. Sauté for 30 seconds.
  2. Add ginger garlic paste and sauté for a minute or until it gets a light golden colour.
  3. Now add tomato puree and cook on medium flame for 3-4 minutes.
  4. Further add red chilli powder, turmeric powder, coriander powder, roasted cumin powder and cook for a minute. Add a tablespoon of water so the spices don’t stick to the pan.
  5. Now add beaten curd. After adding the curd keep stirring it continuously for 3-4 minutes or until it gets couple of boils. Do not leave in between else it might curdle.
  6. Further add 2 cups of water bring it to a boil.
  7. Now add the pitod in the gravy and give it a gentle mix.
  8. Let it simmer on medium flame for 3-4 minutes.
  9. Finally add salt, garam masala, dried kasuri methi and fresh coriander leaves.
  10. Serve hot!

Recipe Notes

  • Measure the gram flour and water from the same cup.
  • While making pitod keep stirring it continuously else it might form lumps.
  • Do not over cook the pithod else they will become hard.
  • If you don’t like to add tomatoes then skip them and use only yoghurt. I love to add them for a better texture.
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