BM # 30 Week 3 Day 1
Since the last marathon I am trying to concentrate on Sindhi cooking. In every theme that I choose I try to find at least one suitable Sindhi recipe. For this week under dumplings I have made this curry which is long forgotten in Sindhi homes. Even in our family we hardly make this, may be once in a year.The curry is simple and very quick to prepare but since it is with fried pakoras it is not made, though I must admit fried stuff is delicious and so is this curry.
Pakoras are simmered in a simple tomato gravy and garnished lavishly with farsaan sev and tempered with mustard seeds.so it is basically besan ( gram flour) all the way..no wonder the curry tastes wonderful.
1 onion, finely chopped
2 green chillies, finely chopped
Small bunch coriander leaves, finely chopped
Few mint leaves, finely chopped
1 tsp whole coriander seeds
1/4 tsp red chilly powder
Pinch cooking soda
1 tbsp oil
Salt to taste
1 cup gram flour
Add all the ingredients to the gram flour .
Mix well with hand.
Gradually add water and bind to a semi soft batter.
Heat oil for deep frying.
Drop spoon full of this batter to the hot oil and fry the pakoras to a golden color.
Remove on a kitchen towel.
Add 1/2 cup water to the bowl in which batter has been made , swirl the water all around , so as to clean the bowl .we shall use this for the gravy.
1/2 tsp red chilly powder
1/4 tsp turmeric powder
1 tsp coriander powder
Pinch garam masala
2 green chillies
Heat oil and add puréed tomatoes,
Sauté well and add all the spices.
Add the water that we have saved from the pakora batter, along with some more water to get the desired consistency of the gravy.
The gravy should be thin and watery .
Check the spices.
Add the pakoras and boil once.
Transfer to a serving dish.
Sprinkle farsaan sev lavishly.
Sprinkle fresh coriander leaves.
Temper with asafoetida and mustard seeds.
Notes on kadhi
The taste of the kadhi depends on your pakoras, so make sure you fry one pakora and check the taste.Do not miss out on any of the ingredients.
The gravy is initially thin, but the pakoras will absorb it so by the time the dish goes to the table, the gravy will be perfect consistency.
Always put the pakoras before serving and make sure to boil them.
The sev should not be spicy, it will kill the taste of the pakoras.