Recipe:

1. To start with, take a chopping board and chop the onions. Now in a blender jar add ginger, green chillies and garlic cloves. Blend until you obtain a smooth paste

2.  a deep shallow pan, heat oil over low flame. To this, add asafoetida, mustard seeds and turmeric. Once the seeds start to pop up, put onion pieces. Saute them until the colour changes to light brown.

3. Now mix in the prepared paste and saute. Now pour water and season it with salt. Stir nicely and bring the water to boil.

4. Once the water reaches a boiling point, mix in gram flour and stir frequently until the curry is not too thin or thick in consistency. Serve Maharashtrian pithla bhakri hot!