Boombai Chutney....what?

The Doc & I had our usual long days. While I sat pondering on the usual "what do we have for dinner ?" question, the Doc expressed his craving for "Boombai Chutney".

Doc: I feel like eating "Boombai Chutney"!
Wife: Errrr "Booo...." what?
Doc: Well...my mum makes it and its delicious, I feel like eating it with rotis.
Wife: Okay...lets call your mum and ask her how its done.

We made the one last phone call of the day(while I am about to faint from my hunger pangs...), the ingredients are called out she spoke of the basic seasoning and the word besan*....Thats when it occurred to me that it was nothing but "Pithla" !! Jeepers...the mysterious "Boombai Chutney" is "Pithla". This is a very basic, humble but very tasty concoction prepared in Maharashtra. After having lived in Pune for 10+ years...surely the Pithla has not escaped the ever craving foodie in me! Pithla is typically had with bhakris** all over the state of Maharashtra, I relish it with rotis while hubby likes a more liquid consistency with pooris, its pretty simple and makes for a nice quick meal. You could skip the rotis/pooris and stick to some rice or bread. So here I am with a first truly official post on my recipe.

Total Cooking Time: Between 10 & 15 minutes
Ingredients:
1/2 to a 3/4 cup of Gram Flour/Besan*
1 large Onion - finely chopped
2 or 3 small sized fresh tomatoes cut into cubes
1/2 tsp turmeric powder
1 tsp Cumin Seeds
3/4 tsp Coriander Powder (I ran out of fresh coriander/cilantro and used this as a substitute. Roast some coriander seeds and grind it to a fine powder, I just pick a box off the shelf from the local grocers.)
1/2 tsp Mustard Seeds
2 medium/long green chillies split lengthwise in two (you could add more per your taste)
Some Curry Leaves
1/4 to 1/2 tsp Asafoetida (powder)
1 tsp ginger-garlic paste
Some water & a little vegetable oil ( 1 tsp should do)

Method:
Preheat a pan on medium heat for 3 to 4 minutes and roast the gram flour until you smell the aroma and the sort of raw smell of the flour is gone. A couple of minutes on a heated pan should do. Remove and set aside. Add enough water to this to get a free flowing paste without lumps.

Add a teaspoon of oil in the pan and heat it a little. Add the mustard seeds. As they start to splutter, add the cumin, curry leaves and green chillies till its just about done spluttering(don't let the curry leaver/green chillies turn brown). Add the ginger-garlic paste, the powdered coriander seed & asafoetida and stir a bit. Add the chopped onion and saute until the onion and the smell of raw garlic fades away. Add the turmeric and the paste prepared earlier.

Stir constantly on medium heat until the mixture starts to thicken and little bubbles start to appear and burst on the surface( you could add a little water while stirring if it turns too thick). Take off from heat, garnish with freshly chopped coriander/curry leaves and serve hot with rice, rotis, pooris, bread or bhakri.

*Besan - Roasted gram flour
**Bhakri - Flat bread made of millet/sorghum/maize flour

Phulka and Pithla meal for 2

The much relished first mango of the season !!