Friday, 5 August 2011

Ajwain Ke Pakoron Ki Kadhi

Ingredients -

For the pakorey -
Gram flour (besan) - 1 cup
Ajwain (carom seed) - 1 tsp
Baicarb soda - 1/4 tsp
Salt - 1/2 tsp
Water - as required for a dropping consistency
Oil - for frying

For the kadhi gravy-

Gram flour - 5 tbsp
Curd - 6 tbsp (can be increased depending on the sourness )
Onion thinly sliced - 1
Tomato - 1
Turmeric - 1/2 tsp
Cumin powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Fenugreek seeds (methi seeds) - 1/2 tsp
Asafoetida (hing) - 1/4 tsp
Salt - to taste
Water - 3 cups
Oil - 4 tbsp

For tempering -

Red chillies whole - 2
Green chillies - 2
Cumin seeds - 1/4 tsp
Curry leaves - 4
Clarified butter (pure ghee) - 2 tbsp

Method -

Sift the gram flour and mix all the ingredients listed for the pakorey and make a nice batter beating it vigourously with your hand for two minutes.
 Take a deep frying pan and fry it to a golden brown colour in two batches and keep it to use it later with the gravy.
 In the same frying pan remove the excess oil, leaving 4 tbsp there. Put the asafoetida and fenugreek seeds and let it crackle, toss the sliced onions in it and fry it until  it has turned to a beautiful golden colour. Add the turmeric, cumin and red chilli powder and the chopped tomato and stir fry for a minute.
Now take a bowl and put the sifted gram flour, curd and 2 cups of water and mix it nicely to avoid any lumps.
Pour the mix into the frying pan stiring it continuously for a minute, add the salt and the remaining water and bring it to a boil,
 add the pakoras and cover it and simmer it for few minutes until the pakoras are tender and the gravy is thick enough, according to your liking.
Prepare for the tempering by heating a shallow frying pan and putting the ghee in it.
 Add the curry leaves, red chillies, slit green chillies, cumin seeds and when it has all crackled just pour it over the kadhi gravy and serve it hot with rice.

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