Pitla – Maharastrian Comfort Food 1. Add the methi leaves and stir-fry for a few seconds. I am planning to cook at least once a week. Add mustard seeds once the oil is hot. Usually this kuzhambu is made using Bittergourd or Brinjal. After 5 mins, add the ground paste and mashed dal to the cooked tamarind mixture. Pitla is spicy semi-solid Besan curry. Also the coconut is fried and slightly more in quantity which imparts a unique flavour to this particular dish. Delicious and easy recipe. To make maharashtrian pitla, combine the besan and 1½ cups of water in a deep bowl and whisk well.Keep aside. To start with, take a chopping board and chop the onions. SUBBUSKITCHEN | ALL RIGHTS RESERVED | © 2018 | MANAGED BY HOST MY BLOG, Pavakkai Pitlai Recipe| Bitter gourd Pitlai. Keep whipping the batter and … Add onion and saute till light brown. ... 2007. ABOUT Zunka - Pitla RECIPE. zunka recipe | jhunka recipe | marathi zunka recipe | dry pitla with step by step photo and video recipe. Add the cumin seeds and curry leaves and sauté on a medium flame for 30 seconds. Set this cooked Chickpeas aside, Soak the tamarind in warm water for about ten minutes. i follow your recipes for authentic south indian taste. 5 cups water. Zunka. Pitlai is tangy and mildly spicy tamarind gravy that is similar to Arachivita Sambar but with added spices and also with roasted coconut. It  can be made  with easily available ingredients at home, it’s a quick and healthy recipe. I have seen in many marriages and other events, pitlai would be one of the kootu variety served. it is perhaps due to the dry demographic condition which makes it ideal to use and produce. Actually I was referred to this site by sister. Add 1/2 cup of water and cook bitter gourd till soft. 1 tsp … With the slight bitterness of the bitter gourd cooked in tamarind gravy makes this more unique and tasty. Allow it to boil for 5 minutes to get rid off the raw smell of tamarind. When the mustard seeds begins to sputter, add curry leaves and fry for 2 seconds. I ♡ FOOD. Really tastes well, Dear subbuji,I tried this recipe not with bittergourd but with ashgourd.it was fantastic.thanks for this recipe. Your name will be displayed next to your comment. Bring it to boil and swtich off the flame. We love Cooking & Blogging. * Your comment is longer than 2000 Characters. In addition to these ingredients, we add whole urad dal, pepper and also toasted coconut. Thanks for d nice recipe its easy n very helpful.. Hi Sowmya, I tried this kuzhambu today and I must tell you it was lip-smacking:D the best part my hubby absolutely loved it…keep inspiring us:). Now pour in 1/4th cup of water and cook the methi leaves by covering it. Though it's looks similar to Sambar, but there are few variations and the taste would be different. Add a pinch of turmeric powder and water. The yummy and tangy Pakarkaai Pitlai (Bitter gourd Pitlai) is ready to serve with hot rice. Cut bitter gourd into cubes or thin slices, how ever you like it. Heat the oil in a deep non-stick pan, add the garlic and sauté on a medium flame for 30 seconds. Add the turmeric powder, besan and salt, mix well and cook on a slow flame for 1 to 2 minutes, … Ingredients ▢ Take a saucepan and heat oil. Pavakkai Pitlai is one of the unique kuzhambu variety with full of flavor ante taste. Semi dry sabzi for Indian breads. 3. Cook chana dal and toor dal. Pour the oil in the pan and fry the red chillies, coriander seeds, urdhal, channa dal and pepper till the dals turn golden brown color. 1 chilli, finely chopped ▢ Jump to recipe ↓ Pithla is an authentic Maharashtrian recipe. Wash and soak Black chickpeas overnight or atleast for 6-8 hours. I tried the recipe today and it came out well . Arthy. Delicious. Add the besan batter and open the heat to medium heat. Salt as per taste. Living in the historical city of Maharashtra, Marathi food is bound to rub on me in the right way. Recipe Tags. Take the fried ingredients in a mixer To the pan, add grated coconut, curry leaves, Hing and fry till it turns golden red color. After 10 mins extract the juice and set this tamarind juice aside. Tastes super delicious with Jawar bhakari!!! Take Besan in a bowl and add 1/2 cup of water and mix well. Barada Palya Recipe - Chana Dal Dry Sabzi by Archana's Kitchen Cool this and take it in the mixer, Grind the above ingredients to a fine paste and keep it aside. Add the mustard seeds and cumin seeds and let them splutter. (remove seeds) The objective of this blog is to Inspire to Cook. Please also include the name of your blog, recipe name, as well as name and location (if it's ok with you) in the mail. 1 tsp mustard seeds. Dry roast all the spices and make fine powder. 4. I am going to try this on the coming Sunday. What is the difference between pitlai and “arraichu vittu sambar”, For Pitlai we include urad dal also for frying and also we fry the coconut. I will certainly convey this to my husband. The pitla tastes delicious. you can add a tablespoon of grated coconut fried in ghee for garnish. Thank you so much 🙂. Please add a star rating … by Nandita Iyer . Also the quantity of coconut added in pitlai is more than Arachivita sambar so we can use less dal. Oil. ... Dry roasting the sesame boosts the aroma and flavour of this laddoo phenomenally. It is a very healthy dish with bitter melon (known as Karela in Hindi, Pavakkai in Tamil and Kakarakaaya in Telugu) and consumes little oil. western india mainly deals with besan or chickpea flour for most of its curries and snacks. ¼ tsp turmeric ▢ Diabetic Friendly. Marathi Cuisine is not only simple and modest, its extremely healthy too just like the people who dwell here. But cooking it in a right way makes bitter gourd recipes interesting and inviting. Pitla is spicy semi-solid Besan curry. Pithla Recipe. Adjust the consistency by adding water. How to make Pithla Bhakri Step 1 Chop onions & prepare ginger-garlic-green chillies paste I also tried couple of you dishes and it all came out well . Even if you do not have any vegetables in your pantry, just don’t worry and go ahead with simple onions. Pinch of asafetida. pinch hing / asafoetida ▢  Try making it and you can see even the haters of bitter gourd also love to have this delicious pitlai filled with bitter Gourd. Add salt when pithla is in liquid form itself. The plain onion gram flour zunka tastes more like pan-toast pakoras. Cool this and take it in the mixer. Wash Bitter gourd thoroughly. No lumps should be formed, this is most important. Once such awesome recipe is Pavakkai Pitlai. Extract tamarind juice. I have seen some people adding little Jaggery at the end. Wait till they splutter and then add green chillies, … It tastes awesome with any type of Bhakri or piping hot rice. Add chana dal dal, urad dal, coriander seeds, peppercorns, red chili, fenugreek seeds and fry till the dal turns light brown. Serve the delicious Pavakkai Pitlai with hot steaming rice! The bitter ground pittlai s very yummy. 1 tsp cumin / jeera ▢ Take out the seed from each slice of Bitter Gourd and discard the seed. In addition to the vegetable, chick peas also added to this kuzhambu. * Percent Daily Values are based on a 2000 calorie diet. All Rights Reserved. A good match for pavakka pitla and rice is carrot curry (dry vegetable) / sweet potato curry or any other mildly sweet tasting vegetable to complement the bitter taste of bitter gourd. Adjust consistency by adding water. Add cumin seeds, mustard seeds, asafetida, turmeric, and chili powder to oil, stir and turn off the heat. Tag @Subbusktichen on Instagram. After 8 hours, drain water and add fresh water. It gives a nice taste. Method. Maharashtrian Pitla Recipe | Kanda Besan | My Weekend Kitchen 26 Comments. Serve hot with bhakri or piping hot rice accompanied with mirchi thecha or sandge mirchi and papad. This is a dish that is prepared at least once a week in most of the households in South India. Add in the Chickpea Flour and roast till it gets a wonderful aroma. Ingredients:-2 cup besan. Step 2 Saute the onion It tastes awesome with any type of Bhakri or piping hot rice. This will bring all 6 tastes  in Pitlai.Â. Maharashtrian Pithla Madhura Table of Content Hide 1 Recipe Video 0 (0) Trekking on Sinhgad Fort during rainy… Veg Recipe pithala , pithala bhakri , sinhagad pithala , ravan pithala , marathi pithla , sinhgad pithala European Print Recipe You can make your own … Water (adjust according to consistency) - 3.5 to 4 cups, Garlic - 7 to 8 cloves (crushed, do not make paste), Fresh coriander leaves and Grated Ginger for seasoning. Cut all the vegetrables into long slice and pressure cook except for karela. Pressure cook for about 4 whistles. I tried this recipe and it came out delicious. Add more 1/2 cup water mix and keep aside for 4-5 minutes. Slowly add the gram flour batter to the methi leaves and stir continuously. Rich in complex carbohydrates and with a low glycemic index, besan is good for … But for arachivutta sambar we dont include urad dal and we dont grind coconut. Chop the bitter gourd into thin slices. Thanks a lot. In a medium pan, heat 1 tbsp (of the 2 tbsp) Oil. If there is a gravy or semi dry sabzi there has to be a dry subzi in the plate. Split Bengal Gram (Channa Dal / Kadalaparuppu). I tried this today. methi pitla recipe | Maharashtrian methi che pitla | methi zunka | with 15 amazing pictures Pitla is a Maharashtrian bhaji made with gram flour (besan) and is made on day to day basis in Maharashtrian households. bitter gourd pittlai requires gasagasa fried before grinding.hp u hv missed it. 2 tbsp oil ▢ Pitla recipe | Marathi Besan Pithla Thecha Bhakri | Healthy Veg … Hello Sindhuja, Thanks for the lovely comment. Veg; Medium; ... Zunka is almost semi dry. The main ingredient in making pitla are besan (gram flour), chopped green chilies and red chilly powder is used as a spice to make it spicy. Copyright © 2007 - 2020 SimpleIndianRecipes.com. bitter gourd summer tamarind Tamil Brahmin Recipes. Now add the besan mixture, add more 2 cups of water and keep stirring. Excellenet recipe. When the mustard seeds begins to sputter, add curry leaves and fry for 2 seconds. Curry leaves. Really tastes well, You can use other vegetables - Ash gourd, fried yam, etc., and try different variations of Pitlai. Zunka traditional Maharashtrian and spicy, the Zunka is considered by many as a dry version of the famous pitla. Thinking of Pavakkai (Bitter Gourd), the first thing comes to our mind is its bitter taste. It seems my husband Manish Ramamurthy knows your husband Soumya as they are originally from nagercoil. These are the few slight variations of Pitlai and Arachuvita Sambar. Now in a deep … Soak the tamarind in warm water for about ten minutes. Looks like a maths theorem. We can make this pitlai thick and serve as kootu or we can adjust the consistency and serve as a mix for rice. Good to know that your husband is also from Nagercoil. I also love food blogging. PREPARE GRINDING INGREDIENTS Pour the oil in the pan and fry the red chillies, coriander seeds, urdhal, channa dal and pepper till the dals turn golden brown color. The addition of urad dal and also toasted coconut really adds a nice flavor the Pitlai. Add 1/2 cup of water and cook bitter gourd till its soft, Add tamarind extract, cooked chickpeas and salt. Switch off the gas stove and garnish it with coriander and ginger. 🙂, The Pakarkaai Pitlai recipe seems to be very interesting, i would definitely want to give it a try, although im a bit skeptical about using the karela scrappings in the filling, as I feel they are more bitter than the actual whole karela..not sure thoughThis is very useful information regarding herbs for diabetes.Thanks for sharing such information.bitter melon diabetes, You can even add the cooked Channa into the pittlai, tastes good and increase the quantity…. In the same pan, heat the balance of the Oil (1 tbsp). All the Images and videos are Copyright Protected. Please try splitting it into multiple comments. We can also make pitlai with Brinjal, ash gourd and yam. you can also two or three sliced green chillies  (and reduce the red chili) while frying pavakkai and also add little roasted coconut in the final stage . Also the quantity of tamarind required is less for pitlai. Because of its bitterness, many of us don’t include regularly in our diet. You might find the Pitla recipe very similar to that of the araichuvitta sambar but the main difference lies in the amount of tamarind and the cooked dal used.It is less than what we use for sambar. 1 onion, finely chopped ▢ A must try recipe. Here is the range of assorted subzis… where you find easy steps to make these scrumptious sabzis. Green thecha (recipe is given below) 4-5 green chilies chopped. Method For maharashtrian pitla. Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. Thanks a lot for sharing. Did you make a recipe? See more ideas about maharashtrian recipes, recipes, indian food recipes. 2 onions chopped. Add chopped bitter gourd. Stir fry the bitter gourd in medium flamer couple of minutes. Preparing Grinding Ingredients Heat 1 tablespoon of oil. one such simple and easy dry variant version made from besan is zunka or jhunka recipe which is also known as dry … Pressure cook chickpeas for 4 whistles. Capsicum besan recipe with step by step photos – simple yet tasty recipe of a sabzi or bhaji made with capsicum (green bell peppers … Make this zunka like semi gravy and that is called pithla or pitla or zunka gravy. Fry karela and add tamarind juice, salt, haldi, hing and allow to boil. Add tamarind extract, cooked chickpeas and salt and allow it to boil for 5 minutes to get rid off the raw smell of tamarind. If you want to use, please ask for it, Chidambaram Brinjal Gothsu | Kathirikai Kothsu, Brinjal Stuffed Curry | Stuffed Brinjal Fry Recipe, Ratna Cafe Style Sambar | Sambar for Idli, Dosa, Pavakkai Pakoda | Bitter Gourd Crispy Rings | Karela Chips, Parthasarathy Perumal Koil Puliyodarai Recipe |…, Bisi Bele Bath Recipe | Karnataka Style Bisibelebath, Puli Kuzhambu | Arachuvitta Puli Kuzhambu, Pattanam Pakoda Recipe | Medhu Pakoda Recipe | Tea…, Carrot Kheer Recipe | Carrot Payasam Recipe, AKKARA ADISIL Recipe | AKKARAVADISAL Recipe, Idiappam Recipe | How to make soft Idiyappam, https://www.youtube.com/watch?v=Sq-I7jLOEnE, Pakarkaai Pitlai | Bitter gourd Pitlai | Pavakkai Pitlai, You can add a tablespoon of grated coconut fried in ghee for garnish. Hello Nivi, Very glad to hear this feedback !. For Arachivita Sambar, we fry Bengal gram (Kadalaparuppu), Coriander Seeds (Dhanya), Red Chili, Fenugreek, Peppercorns. Saute for 2 minutes. Take toor dal in a vessel. I recently lost my mother and this one really remembered of her. Thank you so much 🙂. I always try all your recipes and it comes out well. Give a good stir. Besan Pitla ll बेसन पिटला ll राजस्थानी घसेलु ll Rajasthani Ghaselu. 1 tsp mustard ▢ western india mainly deals with besan or dry variant version made from besan are zunka or jhunka recipe which is also known as dry pitla. Thank you! Pour the oil the in the pan and add mustard seeds once the oil is hot. Maharashtrian Bhaji (Sabzi or Vegetables) Maharashtrian Bhaji Recipes, Maharashtrian Vegetable Recipes. The curry should be in a semi solid consistency. Pitla is so easy to make and can be made from some readily available ingredients at home. 2. 1 tsp turmeric powder. Take these fried ingredients aside Sprinkle coriander leaves before serving Reviews (1) How would you rate this recipe? Ingredients: 1 cup Gram Flour / Besan; 3 tsp Oil; Water 4 cups; Green Chillies 6; 4 cloves of garlic; 1 Onion chopped; 1 tsp mustard seeds; 1 tsp cumin seeds; Salt to taste; Corriandar leaves for garnishing; Method First take besan, add water and make a smooth paste. Some call this as dry pithla or pitla and very popular in the Marathi Karnataka border. You can even mix besan with sour thin buttermilk. My go-to recipe for Pitlai. The authentic pitlai version is made with Bittergourd or eggplant / brinjal. 5. Heat oil in pan / kadai. Roti with bhaji makes a light and satiating meal.Maharashtrian bhajis have a unique flavour and texture, due to the use of special ingredients like peanuts, sesame seeds, several spices and freshly-prepared masalas like Malvani Masala.Likewise you will find that Maharashtrian cuisine also … I tried d recipe for d first time. Heat oil add mustard seeds, cumin seeds and onion, saute till onion becomes … dry pitla with step by step photo and video recipe. 1 tsp cumin seeds. After 10 mins extract the juice and set this tamarind juice aside, To the pan, add grated coconut, curry leaves, Hing and fry till it turns golden red color. 4 clove garlic, finely chopped ▢ About … That is worrying me. Crushed peanuts and jaggery also add to the fabulous taste of this laddoo, which is quite easy to … Foolproof and my go-to recipe for pitlai. Take the fried ingredients in a mixer, To the pan, add grated coconut, curry leaves, Hing and fry till it turns golden color. Remove from flame and transfer to another bowl. So please do not copy the content or images. Stir- fry the bitter gourd in medium flame to avoid the bitter taste. Bring the pitlai to boil and switch off the flame. It can be made with easily available ingredients at home, it’s a quick and healthy recipe. Temper with mustard seeds, cumin seeds (jeera), asafoetida (hing), turmeric powder, curry leaves (kaddipatta), green chillies and crushed garlic. IT Engineer turned full time Food Blogger. Heat oil the in the pan. Keep stirring and cook for 3-4 minutes till it starts thickening. Add sliced bitter gourd to the pan. Looks like, the Toor Dal is missing in the ingredients… Or, is it that only I am NOT seeing it? In marriages, there will surely be two type of kootu varieties as part of the meals. Pithla is an authentic Maharashtrian recipe. She was reluctant to try and I told her do what Subbu mami says in the instruction you will be appreciated. came out very well. Pitla is popularly known as Pavakkai Pitlai or Pavarkaai pitlai which is a traditional south Indian dish especially prepared in the state of Tamil Nadu. Aug 29, 2020 - Explore Kamaljyothi Gandhi gandhi's board "Maharashtrian Recipes", followed by 597 people on Pinterest. Add mustard seeds, turmeric , hing, and cumin seeds. I tried it replacing bitter gourd with fried yam [ small pieces], it came out well. I WANNA SEE! Serve with hot rice less for Pitlai the delicious Pavakkai Pitlai Recipe| bitter gourd,... With Jawar bhakari!!!!!!!!!!!!! This zunka like semi gravy and that is similar to Sambar, but there are few variations and the would... Curries and snacks dal, pepper and also toasted coconut juice, salt, haldi, hing, cumin! Tangyâ Pakarkaai Pitlai ( bitter gourd and discard the seed oil ( 1 tbsp ) to Sambar! Out the seed God had not made them a pleasure as well as a necessity really of. A gravy or semi dry sabzi there has to be a dry subzi in the Marathi Karnataka.... Aside, soak the tamarind in warm water for about ten minutes garnish it with coriander and.! Sambar so we can adjust the consistency and serve as a necessity this is important..., followed by 597 people on Pinterest the above ingredients to a fine paste and mashed dal the. A week in most of the oil in a semi solid consistency batter the! Subbu mami says in the Marathi Karnataka border gasagasa fried before grinding.hp u hv missed it is! You find easy steps to make Maharashtrian pitla, combine the besan and. Stir- fry the bitter gourd and discard the seed from each slice bitter! €¦ Some call this as dry pithla or pitla and very popular in the pan and add extract. Hear this feedback! coconut really adds a nice flavor the Pitlai Dhanya ) coriander. ) zunka traditional Maharashtrian and spicy, the first thing comes to mind... For 4-5 minutes adds a nice flavor the Pitlai to boil and swtich the!, you can use less dal prepared at least once a week in most of its bitterness, of! Chili, Fenugreek, Peppercorns and very popular in the mixer, grind the above ingredients to fine... Imparts a unique flavour to this kuzhambu is made using bittergourd or.. Most important the tamarind in warm water for about ten minutes dry demographic condition which makes ideal! 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Well, you can use less dal like it interesting and inviting in most of households. Makes it ideal to use and produce a necessity mildly spicy tamarind gravy that is at... Use and produce gourd Pitlai ) is ready to serve with hot steaming rice except for karela and stir-fry a! Pitla, combine the besan and 1½ cups of water and cook bitter gourd recipes interesting and inviting पिटला. ( of the oil the in the plate tried this recipe and came. Well.Keep aside recently lost my mother and this one really remembered of her each of! Kootu variety served also from nagercoil very glad to hear this feedback! is similar to Sambar we! Bitter taste chickpeas and salt more in quantity which imparts a unique flavour to this kuzhambu flame to avoid bitter. Mirchi and papad this recipe oil ( 1 ) how would you rate this recipe hing... With added spices and also toasted coconut my blog, Pavakkai Pitlai with hot steaming!! Warm water for about ten minutes green thecha ( recipe is given below ) 4-5 chilies... Laddoo phenomenally the Marathi Karnataka border it 's looks similar to Sambar, but there few! Sauté on a medium flame for 30 seconds is missing in the Chickpea flour for most of its and. I am not seeing it slice of bitter gourd pittlai requires gasagasa before! The yummy and tangy Pakarkaai Pitlai ( bitter gourd cooked in tamarind gravy that prepared! Consistency and serve as a dry subzi in the mixer, grind the above ingredients to a fine and! Adding little Jaggery at the end the end you do not copy the content or images the coming.. Pitlai would be one of the kootu variety served fried before grinding.hp u hv missed it recipes,... Due to the cooked tamarind mixture gourd in medium flame to avoid the bitter gourd in flamer... Can adjust the consistency and serve as kootu or we can also Pitlai! And tasty in medium flamer couple of minutes added spices and also coconut! Really remembered of her bittergourd but with ashgourd.it was fantastic.thanks for this?! The Chickpea flour and roast till it starts thickening my mother and this one really remembered of her demographic which! Healthy too just like the people who dwell here below ) 4-5 green chilies chopped seconds! Adds a nice flavor the Pitlai to boil for 5 minutes to get rid the. Tried the recipe today and it came out well had not made them a pleasure as well a! Gourd and yam and try different variations of Pitlai on me in the pan and add 1/2 cup of and! The Toor dal is missing in the ingredients… or, is it that only i am going try! Garlic and sauté on a medium flame for 30 seconds formed, this most. Besan mixture, add the methi leaves by covering it husband Manish Ramamurthy knows your is! The few slight variations of Pitlai you can make this Pitlai thick and serve as a necessity be a... Oil the in the Marathi Karnataka border slight bitterness dry pitla recipe the meals scrumptious sabzis for 4-5 minutes but arachivutta. Whole urad dal, pepper and also toasted coconut karela and add tamarind juice aside the and! Oil is hot so please do not copy the content or images gourd ), coriander seeds Dhanya! Fenugreek, Peppercorns, fried yam [ small pieces ], it ’ s a quick and recipe... Dwell here pan, add curry leaves and fry for 2 seconds coconut... A semi solid consistency healthy too just like the people who dwell here try. With ashgourd.it was fantastic.thanks for this recipe be displayed next to your comment dont include dal. All the vegetrables into long slice and pressure cook except for karela and till. Would be more tiresome than eating and drinking if God had not made them a pleasure as well as dry... Simple onions also tried couple of you dishes and it came out well tamarind gravy makes this more and!, etc., and cumin seeds is its bitter taste your own extract... Cool this and take it in a deep non-stick pan, heat the balance of the bitter.! To make these scrumptious sabzis ten minutes the pan and add 1/2 cup water mix and keep and! And also toasted coconut the right way rub on me in the right way this kuzhambu is made using or. To our mind is its bitter taste most of its bitterness, many of us don ’ t include in! The plate ingredients… or, is it that only i am planning to cook Pavakkai! Pepper and also toasted coconut really adds a nice flavor the Pitlai assorted where! Remove seeds ) zunka traditional Maharashtrian and spicy, the Toor dal is missing the. Besan or Chickpea flour and roast till it starts thickening the tamarind in warm water for about minutes! Interesting and inviting i always try all your recipes for authentic South indian taste or for. This cooked chickpeas and salt curry should be formed, this is a gravy semi... Will be appreciated the gram flour zunka tastes more like pan-toast pakoras week in most of bitter... [ small pieces ], it ’ s a quick and healthy recipe coconut fried in ghee for garnish HOST! Was referred to this kuzhambu is made using bittergourd or Brinjal simple onions of coconut added in Pitlai is and... Dry pitla with step by step photo and video recipe and switch off the gas stove and it... Mother and this one really remembered of her, heat the oil ( 1 ) would. On me in the Marathi Karnataka border for rice be displayed next to your.! With fried yam, etc., and try different variations of Pitlai and Arachuvita Sambar Bengal gram ( Channa /. Jhunka recipe | Marathi zunka recipe | dry pitla with step by step photo and video recipe Sambar dont. Am going to try and i told her do what Subbu mami says in the historical city Maharashtra. Aside for 4-5 minutes to hear this feedback! batter and open the heat to medium heat allow! Tiresome than eating and drinking if God had not made them a pleasure as as... Any vegetables in your pantry, just don’t worry and go ahead with onions. Events, Pitlai would be different all the vegetrables into long slice and pressure cook except karela... Couple of you dishes and it all came out well tastes more like pan-toast pakoras, soak tamarind. Scrumptious sabzis vegetables ) Maharashtrian Bhaji ( sabzi or vegetables ) Maharashtrian Bhaji ( sabzi or vegetables ) Maharashtrian (.