Yet another “Pitthi” preparation with a variation of another derivative sauce/gravy which is tomato based. The Italian cuccina houses two major tomato based sauces usually named as Napolitano ( Nepolotana) and Arabita but apart from these two a countless number of derivative sauces and home made sauces are practiced and consumed. Most of their sauces are flavored with herbs like Oregano, Marjoram or any Liquor like Red wine and other spirit.
Here also I’ve tried the same thing replacing the herbs and liquor with typical Indian spices/flavorings like asafetida, cumin seed in order to create a better fusion. The preparation is very simple and easy to prepare. Just check out the recipe below and don’t forget to leave your comment about the same.
- Basic Pitthi Mixture of 100 Gms flour
- Chopped Tomatoes: 250 gms
- Tomato Puree: ½ tin
- Chopped Coriander leaves: 10 gms
- Salt and pepper: as per taste
- Red chilly Pd: ½ tbsp
- Asafetida: 4-5 gms
- Fine Chopped Onion: 150 gms
- Ginger Garlic paste: 40 gms
- Turmeric: 4-5 gms
- Sugar: 2 tbsp
- Cumin seed: 1 tbsp
- Parboil Pitthis in fast boiling water to just chewable stage.
- Heat oil in a pan add a tempering of cumin and fry ginger garlic paste and chopped onion to light brown in color with asafetida. Sweat it with a pinch of salt and turmeric also add red chilly powder at this stage.
- Add chopped tomatoes and mix well with the addition of sugar.
- When the excess water of tomato evaporates and mixture gets little dry, add the tomato puree for better colour. And mix it well with rest of the ingredients in the pan.
- When the consistency of the sauce becomes thick add the parboiled stuffed Pitthis and mix it with the sauce for 2 minutes and take it off the flame.
- Serve it in a platter garnished with chopped coriander leaves and deep fried onions.