Ingredients

For pakoras:
basin 1 1/2 cups
red chilis 1 teaspoon
salt 1 teaspoon
corriander seeds 1 teaspoon
chat masala 1 teaspoon
dried crused methi leaves 2 pinchs
water enough to make a semi thick paste
For curry:
baisin 6 tablespoon
water 1.15 litre
curd 1/2 kg
spring onions 3
curry pattas 12
ginger 1/2 teaspoon
garlic 5 cloves
green chilies 4
red chilies pwd 2 1/2 teaspoon
salt 2 teaspoon or as per taste
red chilies whole pods 4
cooked cummin pwder 1 teaspoon
cummin 1teaspoon (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 tablespoon. Fry pakoras on medium heat. Mix baisin, water, curd, 6 curry pattas,spring onions,green chilies,garlic,ginger,cummin powder and red
chilies pwd in aheavy based pot and cook on low heat untill it becomes half in quantity.The curry will turn a little thick.U can add water if U want to make it thin.Add the prepared pakoras and salt in the curry.
For Tempering ( Bikhar)
Heat oil in a frying pan.Put cumminutes,red chilly pods and curry patta.Fry well and put in the prepared curry.Your curry is ready to serve.Eat with boiled rice or as it is.You will love the delicious taste.

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