Maharashtrian Pithale

Ingredients:
• 2 tbsp Oil
• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• A pinch of Hing
• 8~10 Curry leaves
• one small onion finely chopped
• 1 cup Besan
• Garlic-Green chili paste (coarsely ground)
• 1/4 tsp Turmeric powder
• Salt to taste
• Finely chopped Coriander leaves

Method:
• Heat up oil in a pan.
• Add mustard seeds and let them pop up.
• Add cumin seeds and let them splutter.
• Add hing, curry leaves and onion.
• Mix well and fry until onion gets light golden color.
• Take besan into a bowl and add water.
• Mix well to make paste. No lumps of besan should be formed.
• When onion begins to turn light golden add garlic-green chili
  paste, turmeric powder and mix well.
• Fry everything well for about a minute.
• You can use chopped garlic and green chili if you want.
• Add the besan mixture, salt and mix well.
• Cook on medium heat stirring continuously until it thickens up a
  little.
• Cover and cook on medium heat for about 7-8 minutes.
• Add lot of coriander leaves and mix well.
• Turn off the gas and pithale is already.
• Pithale goes well with any bhakari or rice and side dish.