Due to the scarcity of water, the Rajasthani land cannot produce many vegetables and thus the people living in this state have to rely on other ingredients such as gram flour (besan), dried lentils and beans and use milk, oil, buttermilk, and ghee in abundance in most of the dishes. Today, we’ll be talking about a dish that’s made with just gram flour and yes, it’s not the famous ‘Gatte Ki Sabji’. This sabji tastes and looks more like ‘Paneer ki Sabji’ and tastes incredible.
One look at the dish and you may say that it looks like Kaju Katli as the besan is cut in that shape, but once you take a bite of it and you will feel like soft and delicious paneer melting in your mouth. Well, we are talking about ‘Pitodi or Pitod Ki Sabji’, which is a traditional dish made in the Marwari cuisine and it can be made in no time. This dish is perfect for a time when you have no vegetables available in your home and you are struggling to make something delicious. All you need to make this mouth-watering curry is gram flour and curd along with some spices, and your dish will be ready. So, if you are ready to make this no-vegetable curry in your home, take a look at its ingredients.
Ingredients required
1 cup gram flour (besan), 1 kg sour curd, 4 tbsp vegetable oil, 2 pinches asafoetida, 1 tbsp Jeera, 1-inch ginger, 2 green chillies, 1/2 tsp turmeric, 1 tsp coriander powder, 1/2 tsp red chilli powder, salt to taste, 1/2 tsp garam masala, 2 tbsp coriander leaves for garnishing.
Method
Step 1
Take a deep bowl and sieve besan in it and then add 1 cup curd to the besan and mix well. Use a whisker and make sure that there are no lumps remaining. Now, add salt to taste along with turmeric powder and 2 cup of water to the besan batter, and mix all the ingredients.
Step 2
Now, put a large kadhai over medium flame and add 1 tbsp oil in it. When the oil is hot enough, add a little heeng and jeera. When the jeera crackles, add the besan batter in it and cook on a high flame until a boil. Make sure that you stir continuously with a spoon, else it will stick to the bottom. Lower the flame until it’s medium-high and cook the batter until it is a little thick.
Step 3
Meanwhile, take a large plate and grease it well with some ghee or oil. You can also use a kitchen brush for it. When the batter is thickened ad cooked for 4-5 minutes, turn off the gas and transfer the batter to this greased plate. Using a spatula, spread the thickened batter evenly and let it solidify for about 20-30 minutes. Once done, take a sharp knife and cut it into diamond shapes and keep it aside.
Step 4
Now, put another kadhai and heat the remaining oil in it. When the oil is hot enough, add heeng and jeera in it. Next, add slit green chillies to the kadhai and fry for a few seconds. Now, finally add in the remaining curd to the kadhai, which would be around 700-800 gms. Stir for about 2-3 minutes.
Step 5
Next, add all the spices to this curd and stir to mix all the ingredients. Bring it to a boil, and then add salt to taste. Give it a nice stir and then let it cook for 4-5 minutes just like Kadhi. After 5 minutes, turn off the gas, add the garam masala in it along with chopped coriander and mix well.
Step 6
Now, there are two ways of enjoying this dish. The first one is to add the diamond-shaped pitod in this curry and cook for 2-3 minutes and serve hot. Or the second one is to fry the diamond-shaped pitod in some oil and then add it to the curry.
Do let us know your views on this no-vegetable Rajasthani Pitodi ki Sabji and let us know your feedback in the comment section.
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