Spicy marathi besan curry - Pithla

I had tasted Pithla at my friend Mona's home and liked it a lot but never ventured to cook it on my own. This is the first time I tried it and I have decided that I am going to cook it regularly

So here is my modified version of Mona's Pithla recipe..

Method

1. Add 3/4 cup besan to 2 cups water and mix well so that  you do not have any lumps. Keep aside.
2. Heat oil in pan. When hot, add 1 tsp mustard seeds, 1 tsp cumin seeds.  When they splutter add 2 finely chopped green chillies and 2 sprigs of curry leaves. Also add a pinch of asafoetida and saute well. 
3. Now add 1 finely chopped onion and 3-4 finely chopped cloves of garlic and some salt. When the onion is slightly pink add 1 tsp ginger garlic paste and continue sauteing till onion is brown in color.
4. Add  1 finely chopped tomato and 1/2 cup of spring onions greens. (Spring onion is not part of the original recipe - but I added it for the added taste.)
5. Adjust the salt as required and 1/2 tsp turmeric, 1 tsp red chilli powder(again not part of original recipe) and saute. Now add the besan mixture and keep stirring regularly to avoid lumps 
6.  Cook for 10 mins or till the raw taste of besan goes.
7. Garnish with fresh coriander leaves, some spring onion greens and serve piping hot with Jowar Rotis (Bhakris)