Pitla

This traditional Maharashtrian curry is made with a batter of gram flour, red chili powder, turmeric powder, and water, which is then cooked with a blend of spices, curry leaves, garlic paste, onions, and green chilis until it reaches the desired consistency. Typical spices include mustard seeds, cumin seeds, and asafetida, which are tempered in oil before they are combined with the rest of the ingredients, and then stir-fried together. Pitla can optionally be enhanced with finely chopped vegetables such as spinach, fenugreek leaves, pigweed, or even tomatoes. Once considered a typical peasant dish, this spicy vegetarian curry is a staple in numerous roadside eateries in the state, and it's commonly prepared at home. Pitla is often topped with fresh cilantro leaves and paired with Indian flatbreads such as bhakri or roti, rice, onions, and spicy dry green chili chutney called thecha on the side.