To make the Pithla, first beat together the besan, red chilli powder, coriander powder, garam masala powder, half of the turmeric powder and curds adding a little water, in a mixing bowl to remove lumps if any..
Beat well gradually adding all the remaining water to make a thin mixture..
Heat the oil in a iron kadhai or a saucepan and add the mustard seeds. As soon as they splutter add the asafoetida and then the rest of the whole spices..
Next, add the curry leaves and the green chillies..
When the spices splutter and release their wonderful aroma, add the chopped onions and a little salt and saute. Cover and cook on low flame for a while..
Now add the remaining turmeric powder and cook till the onions turn translucent and are well cooked..
Next, add the chopped ginger and garlic and saute. Cover and cook again for a while. Alternatively the ginger and garlic can be ground to a paste and added to the onions..
Add to it the besan mixture and bring it to a boil stirring constantly..
Lower the flame and add salt to taste. Cover and cook on low flame further for a few more minutes, stirring the pithla occasionally..
After about ten minutes when the besan is cooked and the pithla has thickened to medium thick consistency, switch off the heat..
Transfer to a serving bowl and garnish with chopped coriander leaves..
Serve this delicious and nutritious Maharashtrian Pithla with some soft bhaakari and some onions and green chillies by the side!.