Pithla With A Little Twist

Pithla is a curry made of chick pea flour and some spices, which is typically from Maharashtra / North Karnataka dish. A very easy  quick fix comfort dish which goes well with rice and bhakri. Made with chick pea flour (besan). Made in different ways, semi solid, with lumps of the chick pea flour or a little flowy which can be eaten with rice in place of dal, with a dash of fresh clarified butter. 

Ingredients

2 cups of chick pea flour
Water as required
2 cups of cleaned chopped spinach
1 tspn of ginger powder
1 tspn of garlic crushed
3 green chillies chopped
Juice of half a lime
Salt to taste 
Coriander for garnishing

Method

In a pan take some oil, add mustard seeds, let them splutter then add asafoetida and turmeric powder. Now add the chillies, garlic paste, ginger powder and the chopped spinach. Stir well, once the spinach cooks add 3 cups of water, salt, the lime juice and let the water get a boil, now simmer the flame and add the chick pea flour little by little, stir as you add, once you are done with adding the flour, mix well and let it cook. It may form little lumps of flour but no worries this tastes yum. I personally like it this way. (You can also mix the chick pea flour in a bit of water and mix till there are no lumps and then add it to the boiling water if you want a smooth curry). While stirring you can put the flame off when you get the desired consistency. Transfer to a serving bowl, garnish with chopped coriander, serve hot with clarified butter / ghee.