1. Cut Onion, Tomato and garlic into small pieces. You can use garlic powder instead of garlic.

2. Cut green chilly into pieces. Keep aside.

3. Mix besan and 1/2 cup water to make smooth watery paste.

4. Heat the remaining water so that it is just short of boiling.

5. Heat oil in a kadai or any flat cooking utensil. Add mustard seeds.

6. When mustard seeds start spluttering, add asafetida powder, turmeric and green chilly.

7. Add onion and garlic. Fry till onion becomes pink. Add tomato and let it cook for a minute.

8. Add the hot water, salt, red chilly powder and stir well. When the water starts boiling, add besan paste slowly , continuously stirring the water . Let it cook for a minute or two, till it becomes thick.

Serve hot with rice or chappati. The consistency of pithale can be adjusted with the quantity of water.
This is a quick dish and can be served with bread for a fast meal after a hectic day.
If you make it thick, it can be packed into lunch box without any danger of spilling.

Time for preparation: 5 minutes
Time for cooking: 5 minutes

Serves 2-3.