Food Talk  Discussion Forum

Name: Simi Ali

Ingredients:
For Pakoras:
basin 1 1/2 cups
red chillis 1 tsp
salt 1 tsp
corriander seeds 1 tsp
chat masala 1 tsp
dried crused methi leaves 2 pinchs
water enough to make a semi thick paste

For Curry:
basin 6 tablespoon
water 1.15 litre
cure 1/2 kg
spring onions 3
curry pattas 12
ginger 1/2 tsp
garlic 5 cloves
green chillies 4
red chillies pwd 2 1/2 tsp
salt 2 tsp or as per taste
red chillies whole pods 4
cooked cummin powder 1 tsp
cummin 1 tsp (for garnish)
oil 1/2 cup (for garnish)

Method:

Mix all ingredients well with enough amount of water to make a semi thick paste. Heat oil enough for deep frying in a deep frying pan. Put the paste in little amounts in the well heated oil with the help of a tbsp.

Fry pakoras on medium heat. Mix basin, water,curd,6 curry pattas,spring onions,green chillies,garlic,ginger,cummin powder and red chillies pwd in a heavy based pot and cook on low heat little thick. You can add water if you want to make it thin.
Add the prepared pakoras and salt in the curry.

for Tempering (bikhar)
Heat oil in a frying pan. Put cummins,red chilly pods and curry patta. Fry well and put in the prepared curry. You curry is ready to seve.

Eat with boiled rice or as it is. YOu will love the delicious taste.

Subscribe to this conversation Reply Anonymously