This creamy dish go along well with rice and
chapatti. |
Ingredient for Gravy
-
Yoghurt - 500 grams
-
Water - 1500 ml
-
Chili powder - 2 teaspoons
-
Turmeric powder - 1 teaspoon
-
Fenugreek - 1 teaspoon
-
Flour - 150 grams
-
Coriander seeds (roasted,
pounded) - 1 tablespoon
-
Green chili (chopped) - 2
tablespoons
-
Tomato (chopped) - 1 (big)
-
Curry leaves - 5 pieces
-
Shallot (sliced) - 4 pieces
-
Coriander Leaves (chopped) - 1
tablespoon
-
Garam masala - 1 teaspoon
-
Salt to taste
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Ingredients for pakora
-
Flour (sieved) - 150 grams
-
Coriander leaves (chopped finely) - 1
tablespoon
-
Caraway seeds - ¼ teaspoon
-
Chili powder - 1 teaspoon
-
Soda bicarbonate - ½ teaspoon
-
Green chili (chopped finely) - 1
tablespoon
Method
-
Mix ingredient for pakora in a big
bowl, add water bit by bit, just to make a thick batter.
-
Heat oil in pan and drop spoonful
of batter mix in and fry the pakora until golden brown, Drain
and set aside.
-
Whisk up yoghurt and add water,
chili and turmeric powder, water to mix well then set aside.
-
Heat some oil in pan, add
fenugreek, 150 grams of flour and stir fry the mixture for 3
minutes.
-
Pour yoghurt mixture in and bring
to boil. Add chopped green chili, coriander leaves and tomato.
-
Add pakora in and simmer with low
heat until gravy become thick. Dish up.
-
Sauté curry leaves and sliced
shallots until brown and garnish dish with chopped coriander
leaves and garam masala.
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