Peel, wash and chop onion finely. Clean, wash and chop methi. Peel, wash and grate ginger. Mix these with the rest of the pakora ingredients, except oil, adding about half a cup of water.
Heat sufficient oil in a kadai, drop small portions of the besan mixture and deep fry till golden brown. Drain onto an absorbent paper and keep aside.
For kadhi, whisk yogurt well and mix besan. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and three cups of water.
Peel, wash and slice onion. Peel, wash and chop ginger. Remove stems and break red chillies into two.
Heat oil in a kadai. Add fenugreek seeds, cumin seeds, peppercorns and red chillies. Stir-fry for half a minute. Add sliced onions and chopped ginger and stir-fry for a minute. Add yogurt mixture. Bring to a boil and simmer on low heat for about fifteen minutes, stirring occasionally.
Add red chilli powder an fried pakoras and continue to simmer for four to five minutes.
Serve hot with steamed rice. |
