Recipe- Traditional Pitod/ Pitor Curry Method For Pitor Take curd in a deep bowl and beat well. Add sieved besan and mix well. Add turmeric powder, salt, aamchur powder, ginger and chill mix well. Add water and mix to a batter (make sure no lumps are formed). Take 2 plates and grease with oil. Keep aside. Take oil in a heavy bottom or a non stick pan and heat on high flame. When oil is hot enough add hing and jeera and let it cracker. Add this batter and keep stirring on high flame until a boil. Reduce the flame to low and keep stirring for another 8-10 minutes. The batter will looks more shiny and thick. Switch off the flame and spread this batter on greased plates in a thick layer. This will set and dry in another 10-15 minutes. Cut in to 2x2 inch pieces with the help of a sharp knife. Deep fry or shallow fry them and keep aside. For Curry Take 1 tbsp oil in a pan and heat on high flame. When oil is hot enough add jeera and let it cracker. Add asafoetida, ginger paste, turmeric powder, coriander powder, red chili and fry. Add tomato puree and fry till it leave sides of the pan. Switch off the flame and cover the pan. Now take curd in a small bowl and beat well for few seconds so that their is no lumps. Add this curd to the gravy and mix well. Switch on the gas on medium flame, fry and keep string otherwise it will curdle. When a boil comes turn the gas to low flame. Cover the pan let it cook for 5-6 minutes. Add sufficent water (depends how thick you want the gravy) cover the pan and let it boil. Check in 3-4 minutes if gravy starts leaving oil, switch off the gas. While serving take pitor in a bowl and pour hot curry over that. Serve hot with puri, paratha, chapati or rice. Please check following link for detailed recipe
Posted on: Wed, 04 Jun 2014 09:18:23 +0000
Trending Topics
Recently Viewed Topics
© 2015