If you ever happen to visit Sinhagad, Maharashtra, which is this lovely medieval fortress near Pune, Maharashtra, you will come upon a few food joints. These joints serve traditional food from the area, like bhakri and mutton curry,, and so on, and you will see one of the more peculiar sides to Marathi cuisine.
You will see non-Marathi people going ga-ga over a certain dish, while Marathis rolling their eyes. This dish, of course, is Pithla. I have never personally met a single Marathi who has ever craved Pithla or gone crazy about it.
To me, and many others, Pithla is just what your mom makes when she’s not in the mood to cook. It’s what your dad makes when mum is unwell and he’s exhausted. It’s what your parents make you eat when you come home from vacation and nobody wants to work hard and there’s a ton of laundry to be done. It’s what you ask the maid to quickly make if someone shows up unexpectedly and you don’t want food to be scarce.
It goes really well with Bhakri but I personally prefer Pithla with rice. It’s damn easy, takes only a few minutes to make, and if you’re not Marathi you will probably go crazy about it. If you’re a Marathi and your mum didn’t teach you to make this, it’s a damn shame.
Now, to figure out how to make this very simple dish that will make non-Ghatis go crazy, let’s Go To The Kitchen.