In this curry we use soft besan pakoda in masala gravy. You can use left over pakoda also.
Ingredients:
Besan – 250 Gms,
Green chilli – 3,chopped fine, 3- slit length wise,
Baking soda – 1/8 Tsp,
Salt,
Onions – 2, medium, sliced fine, ( 1/2 onion for besan batter and remaining for gravy),
Ginger – 1/4 Tsp,grated,
Ginger garlic paste – 1/2 Tsp,
Chopped curry leaves – Few, (optional),
Chopped coriander leaves – 1 Tablespoons,
Ajwain – 2 pinches,
Cloves – 2, cinnamon – 1/4″pieces 2,cardamum – 1,
Bay leaf – 1,
Dhania powder – 1 Tsp,
Red chilli powder – 1/2 Tsp,
Haldi – A pinch,
Garam masala – 2 pinches,
Dry fried khus khus – 2 tsp, 4 cashew and 4 badam – made into fine paste,
Oil – 2 Tablesp+ to deep fry pakoda.
Method:
1).Prepare batter with besan, onion, ajwain, chopped chilli, ginger, Salt, curry leaves, soda and mix well with fork while adding water little by little till batter looks fluffy , light and semi thick.
2).Drop little portions into hot oil and fry till they turn golden in colour.Remove and keep them aside.
3).Heat 2 tablespoons of oil in a Kadai, add cloves, cardamon,cinnamon and bay leaf. Fry for a sec. and add onions, slit green chilli.Fry onion till it turns pink in colour. Add ginger garlic paste,fry till raw smell goes. Add dhania powder, haldi and chilli powder.
4).Add 300 ml water along with salt and let it boil for a minute. Drop pakoda into the gravy and cook under low flame for 1 to 2 minutes. Add garam masala and khuskhus paste. Stir gently and let it cook for another minute. Sprinkle chopped coriander and remove.
Tip:
Do not keep the kurma on flame for long. You can add little water if gravy is thick.