For Pakora: 1 cup Besan (gram flour) Pinch of cumin seeds 2 teaspoon chopped onions 1 chopped green chillies

teaspoon grated ginger pinch of turmeric powder teaspoon garam masala red chilli powder (as per taste) teaspoon jwayen (optional) water (to make a smooth batter) Salt to taste Oil for frying For Kadi: 2 spoons vegetable Oil 1 cup Besan (gram flour) 1 huge onion (sliced in long pieces) 1 tomato (chopped) 1 teaspoon ginger paste 2-3 teaspoon garlic (minced) 4-5 dry red chillies 7-8 curry leaves 2 teaspoon mustard seeds teaspoon fenugreek seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 2-3 cloves 1 teaspoon turmeric powder 3 teaspoon garam masala 1 teaspoon red chilli powder 1 spoon tamarind paste (mixed with water) 2 cups yogurt 2 teaspoon dry kasturi methi powder (fenugreek powder) Salt to taste

Preparation
Pakora: 1 2 3 4 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 make pakoras. 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. Kadi Prep: 1 2 Blend yogurt,double 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 it. Keep it aside for half an hour before starting to make kadi. Kadi: 1 2 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)

3 4 5 6 7 8 9

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.

10 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. 11 Boil more for 3 minutes and dont stir too much as the pakora can break apart. 12 For garnishing, sprinkle cilantro and serve hot with rice.