Pakudi tarkari (PAKODI curry)

Ingredients:

For pakodi:

Besan 1 cup

Hing- a pinch

½ tsp cumin seeds

Ginger &  chilly paste

Salt

¼ tsp soda

Water

Oil for frying

For curry:

Onion - 2 large (sliced)

Tomato – 2 nos chopped

Ginger-garlic paste - 1 tbsp

Cumin seeds - 1 tsp

Cloves - 2

Cinnamon – 1” long piece

Bay leaf - 2

Chili powder – ½  tsp

Coriander powder-Cumin Powder - 1 tsp

Turmeric Powder – ½ tsp

Garam masala- ½ tsp

oil

Salt as per the taste

Method:

Place all ingredients for pakoda in a bowl and make a batter using water. Beat it well with spoon.

There should not be any lumps. Heat oil to a medium heat in a kadhai. When right temperature is reached, a drop of batter dropped in the oil should float sizzling to the top. Drop small amount of batter to the oil using your finger or a small spoon. Fry until golden brown.place on a paper towel to soak extra oil. Keep aside.

Heat the oil in a pan over medium high heat.  Splutter  cumin seeds , bay leaf,cloves and cinnamon. then add onions and fry till the color of onions change to brown. Now add tomatoes and chilli powder. Fry till tomatoes are soft.  Add salt, ginger- garlic paste, turmeric powder, coriander powder and cumin powder. Cook till oil evaporates from the masala. Add 1 cup of water  to the masala let it boil. Add pakodis  and mix it gently. Let it simmer for 3-4 min on medium flame . Sprinkle garam masala  & mix well. Garnish with chopped coriander leaves. Serve hot with rice/roti....