MyMusingsSangSpeak-Pet Puja - Kobi Simla Mirchi che Pithale(Cabbage Capsicum Pithale)

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.

 Note - Preparation time is approximately 25-30 minutes. This quantity should be enough for 2-3 persons.

MyMusingsSangSpeak-Pet Puja - Aloo Simla Mirchi Subji

Aloo Simla Mirchi Subji

Aloo Simla Mirchi Subji is one easy stir fry recipe to make. It tastes good too. Capsicums are generally stuffed with boiled potato stuffing. My mother stuffed capsicums with mutton kheema. Capsicums are healthy and nutritious too. I use Kanda Lasun(Onion Garlic) Masala for majority of my recipes. Kanda Lasun Masala is an essential ingredient of Maharashtrian cuisine. It is a dry masala with red chilly powder plus spices(garam masala) along with onion and garlic. So also, groundnuts, you will see many vegetables having groundnuts in them in various forms. Here, I am using roasted groundnut powder.If Kanda Lasun Masala is not available, use red chilly powder plus garam masala instead. 

Ingredients

Green Capsicums (Simla Mirchi) – 3 nos(medium sized)

Potato – 1 no (large)

Oil – 2 tablespoons

Turmeric powder – ½ teaspoon

Kanda Lasun Masala/Red Chilly Powder – ½ teaspoon

Mustard Seeds – ½ teaspoon

Roasted groundnut powder – 3/4^th cup

Salt – As per taste

Water – 2-3 tablespoons

Method

Peel potatoes and cut them into small cubes, wash capsicum and cut these also finely. Heat oil in a pan and add mustard seeds. Once the mustard seeds splutter, add potato pieces and stir well for a minute, lower the heat and let the potato cook for about 2 minutes. Keep stirring continuously, then, add capsicum, turmeric and salt. If you feel water is required only then add just a little, otherwise the vegetables will cook even without water. After cooking for about 3-4 minutes, add kanda lasun masala, groundnut powder and stir well. Groundnut powder burns at the base of the pan, so constant stirring is a must. Aloo Simla Mirchi Subji is ready to be served.

Note

You may add half onion and 5-6 crushed garlic cloves along with potato. This will help to give the taste of kanda lasun masala. 

Kanda Lasun Masala - it is like Kolhapuri kala masala, a mix of red chilly powder+garam masala+ onion+garlic. You get Pravin Company  kanda lasun masala, also Ambari Chhaap. I use Pravin Kanda Lasun Masala.