Broccoli Pithaley

broccoli pithaley Haaaaa! The aroma of Pithaley gently simmering in a cast iron kadhai pan and warm rice is evocative of the warmth and comfort of home! It is the ultimate comfort food for many of us who come from Maharashtra, India. The simple, unpretentious Pithaley is  low in fat and rich in protein and iron. Adding broccoli to this enhances the flavor and nutrition value of the Pithaley! Adding asafetida ,cumin seed powder and the dried  kokum fruit makes the pithaley easy to digest too.

On days when I am tired or on cold,rainy days pithaley with rice, roasted papad and a spicy Indian pickle is the meal I crave for. This is an easy recipe that is ready to eat in under 15 minutes! So by the time the rice is cooked, pithaley is cooked and ready to be devoured !

Pithaley

serves 2

Ingredients

  • 1/4 cup besan
  • 1 1/2 cup water
  • salt to taste
  • 2 teaspoons oil
  • 1 green chili split lengthwise ,keeping the stem end intact
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1/8 teaspoon asafetida
  • 3 or 4 curry leaves
  • 1/2 teaspoon turmeric
  • 4 cloves of garlic,sliced thin
  • 1 small onion,sliced thin
  • 1 small tomato,diced
  • 1 teaspoon cumin seed powder
  • 2 cups broccoli florets and stems cut in bite size pieces
  • 2 kokum ( dried fruit which is sour in taste)

Procedure

 

  1. In a bowl stir or whisk together the besan and  a little of the water to make a paste. Gradually add the rest of the water so there are no lumps in the mixture. Add the salt, stir and set aside.
  2. Heat oil in a cast iron kadhai or skillet.Turn the heat to low and add the green chili,mustard seeds,cumin seeds asafetida,curry leaves and turmeric powder.Add the garlic and  the sliced onion. Stir until the onion looks translucent.
  3. Add the tomato and stir again. If the mixture sticks to the pan, add a couple of tablespoons of water and let the tomato cook for a couple of minutes.
  4. Add the cumin seed powder,stir and add the broccoli. Stir and cook the broccoli until it is tender but still crisp.
  5. Add the besan mixture and the kokum and stir the mixture continuously until it comes to a boil. The mixture will thicken as it cooks. Let it simmer on low for  a minute or two to assimilate flavors!
  6. Serve with warm rice.

 

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