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Pithod ki sabzi
पिठोड़ की सब्ज़ी: steamed gram-flour squares simmered in a spicy curd gravy
When the vegetable basket is bare, Rajasthani and Malwa kitchens fall back on pithod: gram flour cooked to a thick paste, set in a tray, cut into squares and simmered in a spicy curd gravy. In Udaipur and Indore it is a weekday lunch with phulka or bajra roti, and on wedding menus it appears beside gatte. The common mistake is under-cooking the besan paste; it should leave the pan sides as one mass, or the squares crumble in the gravy. Chef's tip: let the set pithod cool fully, even an hour in the fridge, before you cut it; the squares hold far better.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the pithod
- 4 oz gram flour (besan)
- 1 ½ cups water
- ¼ tsp ground turmeric
- ½ tsp red chilli powder
- ¼ tsp ajwain (carom seeds)
- ½ tsp salt
- 1 tbsp oil
For the gravy
- 2 tbsp oil
- ½ tsp cumin seeds
- 1 pinch gluten-free asafoetida (hing)
- 1 onionfinely chopped
- 1 tsp ginger-garlic paste
- 1 tomatopuréed
- 1 tsp red chilli powder
- 1 ½ tsp ground coriander
- 5 ½ oz plain curdwhisked
- 1 cup water
- ¾ tsp salt
- ½ tsp garam masala
- 2 tbsp fresh corianderchopped
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Method
0/7 doneStep 1: Whisk 4 oz gram flour (besan), 1 ½ cups water, ¼ tsp ground turmeric, ½ tsp red chilli powder, ¼ tsp ajwain (carom seeds) and ½ tsp salt to a smooth batter with no lumps.
3 minStep 2: Heat 1 tbsp oil in a non-stick pan, pour in the batter and cook over medium-low heat, stirring constantly, for 8–10 minutes until it thickens into a glossy mass that leaves the sides of the pan.
10 minStep 3: Spread it 1.5 cm thick in a greased tray, smooth the top and leave to set for at least 20 minutes. Cut into 3 cm squares.
20 minStep 4: For the gravy, heat 2 tbsp oil, add ½ tsp cumin seeds and 1 pinch gluten-free asafoetida (hing), then 1 onion and fry 6 minutes until golden. Add 1 tsp ginger-garlic paste for 1 minute.
7 minStep 5: Add 1 tomato, 1 tsp red chilli powder and 1 ½ tsp ground coriander and cook 5 minutes until the oil separates.
5 minStep 6: Lower the heat, stir in 5 ½ oz plain curd quickly, then add 1 cup water and ¾ tsp salt and bring to a gentle simmer, stirring so the curd does not split.
4 minStep 7: Slide in the squares and simmer 4 minutes until they soak up some gravy. Finish with ½ tsp garam masala and 2 tbsp fresh coriander.
4 min
Nutrition per serving
- Calories
- 250 kcal
- Protein
- 10 g
- Carbs
- 22 g
- Fat
- 14 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pithod ki sabzi take?
- About 50 minutes in total: 15 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
- What can I use instead of red chilli powder?
- Cayenne, half the amount (hotter).
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