- 4 drumsticks 1 cup besan ½ teaspoon cumin seeds ½ teaspoon mustard seeds 5 to 6 curry leaves 2 green chillies slit 2 onions chopped ½ teaspoon turmeric powder 1 teaspoon chilli powder 6 cloves of garlic chopped finely A pinch of asafoetida (hing) 2 tablespoon oil 1 cup buttermilk 1 cup water A spoonful of ghee(optional) Coriander leaves for garnishing
Maharashtra is famous for puranpolis, kothimbhirwadis and thalipeeths. The Maharashtra’s cuisine combines the tang and spice from its long coastal belt as well as an enticingly earthly and rustic flavour from the Deccan interiors. This drumstick pithla is one of the most simple and healthy dish which can be made with chickpea flour / besan, an ingredient always available at home. The drumsticks & buttermilk are optional ingredients but I love my pithla with lots of drumsticks. Pithla can be eaten with roti or steamed rice. My personal choice is rice ofcourse! Traditionally this combination is famous as Pithla-bhath.
- Cut the drumsticks into 2 inch pieces.
- Dry roast the besan on low flame for 5 minutes. Keep it aside.
- Heat oil in a pan / kadai/ wok, add asafoetida, mustard seeds, cumin seeds and curry leaves. Allow the mustard to crackle.
- Add the onions and fry them well to golden brown color. Add the garlic, green chillies, turmeric powder and chilli powder.
- Add the drumsticks, a cup of water and cook them till soft. Add salt to taste.
- In a bowl mix besan and buttermilk to form a paste.
- Now add the paste to the pan with cooked drumsticks .Cover and allow it to cook on low flame for 2 minutes.
- Uncover and stir continuously to avoid formation of lumps.
- Adjust the consistency of the curry by adding a tablespoon of water while cooking if it gets too thick.
- Garnish with coriander leaves.
- Pour a dash of ghee(optional)