Pitle is as integral to the Maharashtrian Thali as sambar is to the South Indian.Some call it Bombay Chutney. There are several interpretations of this most common of dishes and all those who make it regularly will vow that their way is the most authentic.I like it best with a garam masala made from one of Madhur Jaffrey's recipes from her book "Indian Cooking" but I am sure any other garam masala would do as well.
- 1 1/2 large onions chopped roughly
- 6 cloves of garlic
- 1/2 coconut grated
- 2 green chillies deseeded
Puree the above with 4 tbsp. water in a blender till smooth.
- 2 tbsp vegetable oil
- 2 tsps. mustard seeds
- 2 tomatoes
- 1 3/4 cup besan/ gram flour
- 4 cups water
- 1/4 cup tamarind water, made from soaking a walnut sized piece of tamarind
- 1 tsp. garam masala
- 2 tbsp. fresh coriander chopped fine
Prepare the paste first.Heat the oil in a kadhai. or any other heavy pan. When hot put in mustard seeds . When they begin to pop add the coconut and onion paste.Cook till lighlty browned. This can take up to 20 minutes.Add the chopped tomatoes and cook till they are incorporated into the paste. Add the besan/ gram flour and mix well. Add the water bit by bit stirring constantly so no lumps are formed.Add tamarind water and garam masala. Cook on a low- medium fire till the mixture thickens, stirring all the time.Add chopped coriander and mix well.Once cooked let the mixture reach the thickness you prefer.Some like it of pouring consistency like a curry and others like it thicker.I like it almost dry as in the picture. Garnish with more coriander and tomato. Serve hot. Pitle tastes nice with roti or rice. Serves 8