-
1
Make pakoras:
-
2
Mix pakora ingredients (besan, cumin seeds, onions, green chilli, ginger, turmeric, garam masala, red chilli powder, fennel seed, and salt) in a bowl until smooth. Add enough water to make a very thick batter.
-
3
Fry mixture by tablespoonfuls in hot oil until golden and crispy, then drain on paper toweling. Keep warm in low oven.
-
4
Prepare the kadai sauce:
-
5
Blend yogurt, 4 cups water, pinch of turmeric powder, salt, pinch of red chilli powder, and besan. It should look like a buttermilk lassi mixture with besan in it.
-
6
Keep it aside for half an hour before starting to make kadi.
-
7
For the Remainder of the Kadai:
-
8
Pour mustard oil in a big pan (or wok) and heat it until it gets hot. Add cumin seeds mustard seeds, fenugreek seeds, coriander seeds, cloves and let them pop.
-
9
Add curry leaves and dry red chilli to the frying mixture.
-
10
Add onions and fry until golden brown.
-
11
Add the garlic, and ginger to it and fry for 3 minutes, watching that it should not stick to the bottom of the pan.
-
12
Add chopped tomatoes and fry for 3-4 minutes.
-
13
Add tamarind paste to the pan and let it come to the boil for 4-5 minutes.
-
14
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.
-
15
Add the kadi sauce mixture.
-
16
Gently stir the curry, as it will start sticking to the bottom. Keep it on medium heat first, and let it come to a boil. Keep watching it and stirring. Simmer for 3-5 minutes, then lower the heat and let it cook on low flame for 20 minutes, stirring occasionally.
-
17
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.
-
18
Boil more for 3 minutes and don't stir too much as the pakora can break apart.
-
19
For garnishing, sprinkle cilantro and serve hot with rice.
