Spicy pakora curry

Ingredients:(for pakoras)

Gram flour(Besan) - 2 cups
 Soda-bi-carbonate(khane ka soda] - ½ tsp
Salt - 2 pinches
turmeric powder - ½ tsp
Red chili powder - 1 tsp
white cumin seeds - 2 tsp
Crush carom(ajwain) - ½ tsp
Oil - 2 tbsp + for deep frying
Methidana [Fenugreek Seeds] - ½ tsp
Onion - 1 to 2 (roughly chopped - cut into medium cubes)
Green chilies - 3 to 4 (finely chopped)
Fresh coriander leaves - as req (chopped)


Method:


1. In a mixing bowl take 2 cups gram flour, add little less then ½ tsp soda-bi-carbonate, 2 pinches of salt, ½ tsp turmeric, less then 1 tsp red chili powder, 2 tsp cumin, ½ tsp crushed carom and mix it well using a spoon, so that the soda and other dry ingredient are well mixed into the gram flour
2. Heat 2 tbsp of oil in a small  simmer(baghar) karahi, add ½ tsp fenugreek crackle it, then put ¼ cup some water in the gram flour mixture, and on that water put the crackle fenugreek simmer (baghar), mix it well with spoon, then add more water and mix it well and make smooth batter of it.
3. Then add roughly chopped onion, chopped green chilies, chopped coriander leaves and mix it.
4. Heat oil in a pan, put the pakora with hand of medium size in hot oil, and deep fry till golden brown in color and keep aside. 

 INGREDIENTS: (For Curry)

Cooking oil - 4 tbsp
Onion - 1 (chopped cut into small cubes)
fenugreek - ¼ tsp
Whole red chilies - 6 to 7 
 cumin seeds - 1 to 1½ tsp
gram flour - 4 to 6 tbsp
turmeric powder - 1 tsp
Red chili powder - 1 tsp
Curry leaves - 6 to 8
Yogurt - 1 to 1½ cup
 Salt - to taste
Fresh Coriander leaves - as req 

 
METHOD: (For Curry)

1. Heat 4 tbsp oil in a pan add chopped onion, ¼ tsp fenugreek, 6 whole red chilies, 1½ tsp cumin mix it and saute it till onion become little brown in color.
2. Then add 4 tbsp gram flour roast it till light brown in color, then add 1 tsp turmeric powder mix it well, add little less then 1 tsp red chili powder, 8 to 10 curry stir fry this mixture, switch off the gas flame and allow this gram flour mixture to cool down.
3. Take 1½ cup yogurt in bowl add enough water and make a fine smooth batter of it liquid watery form and put this into the besan mixture and cook it until boil comes of it. Keep the consistency of the gravy/sauce of the curry in watery liquid form, not very thick, then add salt mix it well and cook.
4. Cool the pakoras and then add fried pakoras to the curry mix it, and then add chopped fresh coriander leaves mix it again, and cook for 2 to 3 mins.
5. Just add enough pakoras to the curry; the remaining pakoras can be eaten as snacks.
6. Dish out the Curry Pakooron Ki in a serving bowl, and then add baghar on it.

 INGREDIENTS: (For Baghar)

Oil - ½ cup (as req)
Whole red chilies - 4 to 6 (choti gol mirch)
Onion - 1 (sliced)
Fenugreek - ¼ tsp
cumin seeds - ½ tsp
Curry leaves - 3 to 4

Method:

1. Heat ½ cup oil in a small pan; add 6 whole red chilies let it get a dark brown (blackish) color, so that they get a nutty flavor.
2. Then add sliced onion and saute it till brown in color, then add ¼ tsp fenugreek mix it, then add ½ tsp cumin seeds, and let the fenugreek & cumin seeds crackle and cumin seeds become a little black, then lastly add 4 curry leaves mix it.
3. Put this hot simmer on the pakora curry which is being dished out in a serving bowl.