Karhi with pakoras

Karhi with pakoras

INGREDIENTS

For the karhi:

Fenugreek seeds 2 teaspoon

Onion 2 (medium and paste)

Tomato paste I cup

Ginger and garlic paste 2 tablespoon

Red chili powder 2 teaspoon

Turmeric powder 1 teaspoon

Salt to taste

Coriander powder 1 tablespoon

Cumin powder 1 teaspoon

Garam masala powder 1 teaspoon

 Yogurt 2 cup (sour)

 Gram flour 6 tablespoon

 Cooking oil 1 and half cup

For the pakoras:

Gram flour 1 and half cup

Onion 1 medium (sliced)

Potato 1(sliced)

Green chilies 4-5 (chopped)

Salt to taste

Baking powder half teaspoon

Oil to deep fry

For the tempering:

Cooking oil 6 tablespoon

Asafetida 3 pinches

White cumin seeds 1 teaspoon

Dried red chilies 6-7

Onion 1 (medium) finely sliced

Curry leaves 4-5

METHOD:

For the karhi:

Heat oil, add fenugreek seeds. When they begin to splutter add the onion paste, tomato paste, ginger and garlic paste, salt, red chili powder, coriander powder, cumin powder and garam masala with little water. Then Fry on low heat for 10 minutes. Blend the gram flour and yogurt with 2 cup of water and add to the masala. Add lots of water to get a very thin watery solution (about 6-7 cups).Bring to a boil covers and cook on very low heat for about 2 hours. Now cut off the flame. When a very thin layer of oil appears on the surface it means karhi is done.

For the pakoras:

In a bowl mix the gram flour with salt and baking powder and add chopped onion and chopped green chilies, sliced potato and add little water to make a thick paste. Heat oil. Put one tablespoon full of the pakora mixture and fry on medium heat till the pakoras are golden brown.

The karhi should be done in about 1 and two hours. When it's done add the pakoras, cover and simmer for 3-4 minutes. Take it out in the serving dish.

For tempering:

Heat oil and add asafetida then add cumin seeds and dried red chilies. When cumin splutters, add chopped onions and fry on medium heat till they are golden brown. I sometimes, add curry leaves also to the baghaar.Spread the baghaar over the karhi. Serve hot with roti, naan or boiled rice.