Kobi Simla Mirchi Che Pithale(Cabbage
Capsicum Pithale)
Pithale is a
typically traditional Maharashtrian recipe and can be prepared in a variety of
ways. Pithale is also known as Jhunka
and it could be Paatal(fluidy consistency) Pithale or Sukhe (dry) Pithale. It
is the staple of farm labourers as it is most easy to make and carry and is
wholesome and nutritious as well. Pithale with Jwarichi Bhakri(Shorghum Bread)
tastes heavenly and the combo of Pithale Bhaat(Rice) is a treat as well.
The
consistency of this recipe differs in the various varieties, it could be semi
fluid to firm and one can use either red or green chilly as per one’s choice
and preference. The basic recipe has essential ingredients like oil, onion,
garlic, gram flour, chilly powder and water. One may use a variety of
vegetables to make different varieties of Pithale. Cabbage, capsicums, spring onions, fenugreek
etc can be used to make different kinds of Pithale.
Cabbage
capsicum pithale tastes very good and is easy to make too.
Ingredients
Onion - 1 small
Capsicum - 1 medium
Cabbage – 100-125gms approx
Garlic – 12-13 cloves
Oil – 2-3 tbsps
Gram Flour – 1 cup
Turmeric Powder – ½ teaspoon
Red Chilly Powder – ½ teaspoon
Water – ¼ cup
Fresh Coriander leaves - 2 teaspoons, finely chopped
Mustard Seeds – ½ teaspoon
Asafoetida – A pinch
Salt – As per taste
Method
Chop onion, capsicum and cabbage. Heat oil in a
pan, add mustard seeds and asafoetida. Once the mustard seeds splutter, add
onion and stir fry for about a minute. Add the chopped capsicum, cabbage and
stir fry for about 3-4 minutes. Add crushed garlic, turmeric, red chilly
powder, salt and stir for another 2 minutes. Add water and then, the gram
flower and mix well. Cover with lid for about 3-4 minutes. Finally, add chopped
coriander leaves and Simla Mirchi Kobi che Pithale is ready to be served.
No comments:
Post a Comment