Pitla

INGREDIENTS:
3 tablespoons besan (bengal gram flour)
1/2 tsp hing(asoefetida)
1 medium tomato chopped finely
1 tablespoon chopped coriander leaves
1 sprig curry leaves
1/2 tsp mustard seeds
1 small onion, chopped finely
1 tsp roasted cumin-coriander powder
1 tablespoon lemon juice/tamarind juice
1 tsp red chilli powder
1/2 tsp turmeric powder
Salt to taste

METHOD:
- Fry the besan in a little oil till it turns light brown.
- Set aside.
- Heat some oil and add the mustard and curry leaves.
- When they crackle, add the onions and fry till they turn brown.
- Add the cumin-dhania, red chili and turmeric and fry for a minute.
- Now add the besan and keep frying for 2 minutes.
- Add the tomatoes and the coriander and some water to get a liquid consistency.
- Add salt to taste.
- Now add the lime/tamarind juice and heat through till it boils.
- Add hing and serve hot with chapatis or white rice.