Pitod ki sabzi recipe is a hearty dumpling curry that is made with the Western region’s favourite ingredient – besan. The roasted gram flour is turned into dumplings and simmered in a yoghurt-based gravy. There is also ghee and a short list of whole spices, with this dish coming together without onion, tomatoes, or any fresh produce. In a desert state where vegetables have been historically scarce, this dish is a remarkably ingenious example of Rajasthani cuisine. The pitods or the besan dumplings or besan katli are soft, and look like smaller barfis (or katlis) that are cake-like in texture, and savoury. These are made by cooking a spiced flour batter until it thickens and sets. Once cooled and cut, these cakes are simmered in a tangy, yogurt-based gravy tempered with cumin, kasuri methi, hing, and green chillies. Learning how to make pitod ki sabzi well is about two things: getting the besan batter smooth and lump-free, and keeping the yogurt gravy from curdling. This pitod ki sabzi recipe is often compared to gatte ki sabzi, the more well-known Rajasthani besan curry, but Pitod has a softer, more delicate texture and a thinner, lighter gravy. It is sattvic, meaning, it is naturally onion-garlic free, making it a popular choice for Jain tithi days and Paryushan. The curry tends to thicken as it cools, so it recommended you warm it with a bit of hot water before serving. Pair with steamed rice or phulka roti for the most authentic Rajasthani experience.