1. Pithla Ingredients u2013 Coarsely ground chutney(Green chillies+garlic+cumene seeds+coconut) ,onion, Besan(chickpea flour) and granite mortar pestle for pounding
  2. In a mortar and pestle pound (or coarsely grind in a mixie) together chopped Green chillies, garlic pods, dried coconut piece and cumene seeds.
  3. Heat oil in wok/kadai.
  4. Add the mustard seeds and once they splutter add the coarsely ground chutney(Chilli-garlic).
  5. Add the chopped onions and fry till they become translucent.
  6. Add 2-3 cups of water and bring it to a nice rolling boil.
  7. Add salt (at this stage, you can check the salt proportion by tasting the liquid)
  8. Slowly add the Besan with your left hand, constantly stirring with a spoon in your right hand.
  9. Adjust the besan proportion to the required consistency.Remember that after the Pithla cools, it becomes thicker. So keep it a little liquidish (that is actually a word in my vocabularyJ) if you want to serve it with rice.
  10. Boil nicely for a few minutes more.
  11. Garnish with fresh coriander leaves and serve piping hot with Bhakri/Roti/Rice.
Recipe Notes

Pithla served with Roti, Green chilli and onion

Pithla, Bhakri and Thecha served with Green chillies and Raw onion make a fabulous combination.

Don’t cut the onion. Take a small onion (preferably white onion).Break it with the base of your palm. Remove the cover and eat it…this tastes much better than the cut onion J

This assal(meaning- hardcore) Marathi Pithla goes for RCI-Maharashtrain Cuisine hosted by- the versatile and very popular, Nupur of One Hot Stove.