Tomato Pithalay
Tomato-Besan Curry
Ingredients
6 roma tomatoes, chopped to 2 cups
3/4 cup besan/chickpea flour
salt to taste
1 tsp chili powder
Tempering
2 tbsp oil (or more)
1/2 tsp mustard seeds
1/2 tsp asafoetida
1/2 tsp turmeric powder
2 sprigs curry leaves, torn
Garnish
1 tbsp coriander leaves/cilantro, chopped
Suggested Accompaniment
Bhakri or chapati/poLi
Sliced raw red onions
Method
1. Heat oil in a wide kadai or a pan. Add all the ingredients for tempering.
2. As the curry leaves sizzle, add tomatoes. Saute for 2 minutes. Stir in chili powder. Saute for 30 seconds.
3. Cover and cook on a medium flame for 5 minutes. Do not add water. The tomatoes need to be cooked in their own juices.
4. Add salt. Mix well. Now with one hand stirring the mixture, pour besan a spoonful at a time till all the besan is absorbed by the mixture. Saute for 1 minute.
5. Cover and let it cook for 2 minutes.
6. Switch off the gas. Just prior to serving, garnish with chopped cilantro.
Note -
1. Very basic ingredients are needed for making this simple pithalay. However, do not substitute anything else or miss any ingredient mentioned above to get that simple taste.
2. This pithalay gets ready fairly quickly. Do not make it in advance. Make it just before ready to eat and serve hot with hot bhakri.