||Mix besan and all
the other ingredients in a bowl.
||Add enough water
to make a very thick batter.
||Make any random shape
or balls and fry them in oil to
||Deep fry them until
they turn brown and crispy. Take
them out on a paper towel so that
the paper soaks all the extra
oil. Keep them aside.
the amount of water, pinch of
turmeric powder, salt, pinch of
red chilli powder, besan. It
should look like a butter milk
(lassi) mixture with besan in
||Keep it aside for
half an hour before starting to
||Pour oil in a big
pan (or any big cooking utensil)
and heat it until it gets hot.
Add cumin seeds mustard seeds,
fenugreek seed, coriander seeds,
cloves and let them pop.
||Add curry leaves
and dry red chilli to the above
tadka (frying mixture)
||Add onions to it
and fry them until brown.
||Add garlic, ginger
to it and fry for 3 minutes.(watch
that it should not stick to the
bottom of the pan)
||Add chopped tomatoes
and fry for 3-4 minutes.
||Add tamarind paste
to the pan and let it come to
the boil for 4-5 minutes.
||Add turmeric powder
,garam masala, red chilli powder,
salt and fry until oil starts
floating on the top and it gives
out dark reddish brownish color.
||Add the kadi mixture,
which was kept for half an hour
to this tadka.
||Keep stirring the
curry, as it will start sticking
to the bottom. Keep it on a medium
flame first, and let it come to
a boil. Keep watching it stirring
it. After 3-5 boils, lower down
the flame to low and let it cook
on low flame for 20 minutes and
stir in between.
||Stir for another
5 minutes and check if its thick
enough and looks dark yellow.
Again stir it for 5 minutes and
sprinkle dry fenugreek leaves
on it and let it boil for another
2 minutes and than add the pakoras
in the kadi.
||Boil more for 3 minutes
and don’t stir too much
as the pakora can break apart.
|| For garnishing,
sprinkle cilantro and serve hot