Ingredients:
For Curry
1/2 kg Sour Curd
1/4 tsp Fenugreek seeds
1/4 tsp Mustard seeds
1/4 tsp Cumin seeds
a pinch of Asafoetida
6 Green Chillies, slit
1/2 tsp Turmeric powder
few Curry leaves
1 tblsp minced Ginger
1 medium Onion, minced
2 tblsp Gramflour or Besan
1 large Tomato, sliced
Salt to taste
For pakodas
100 gms Gramflour or Besan
1 tblsp crushed Pomegrante seeds
a few sliced Mint leaves
2 Green Chillies, minced
1 tsp Ginger, minced
1 small Potata
1 small Cauliflower
1 small Carrot
2 tblsp boiled Peas
Salt to taste
a pinch of Soda Bicarbonate
Method:
1. Chop the vegetables very finely.
2. Mix all the pakoda ingredients together with enough water to form a thick batter.
3. Drop a tsp of batter in smoking ghee and fry to a golden colour.
4. Heat 3 tblsp of ghee and fry mustard, fenugreek, cumin seeds and asafoetida.
5. Add onion, ginger, curry leaves and fry till soft.
6. Add tomatoes, spices and salt.
7. Fry till the ghee oozes out, then put in curd beaten with 4 cups water and mixed with gramflour.
8. Add salt, turmeric and chillies.
9. Bring slowly to a boil, reduce heat and simmer gently for 5 minutes.
10. Now add the pakodas.
11. Simmer till curry turns a little thick.
12. Garnish with coriander leaves and sprinkle garam masala on top.
13. Serve hot.
