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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make pakoras: | 2. Mix pakora ingredients (besan, cumin seeds, onions, green chilli, ginger, turmeric, garam masala, red chilli powder, fennel seed, and salt) in a bowl until smooth. Add enough water to make a very thick batter. | 3. Fry mixture by tablespoonfuls in hot oil until golden and crispy, then drain on paper toweling. Keep warm in low oven. | 4. Prepare the kadai sauce: | 5. Blend yogurt, 4 cups water, pinch of turmeric powder, salt, pinch of red chilli powder, and besan. It should look like a buttermilk lassi mixture with besan in it. | 6. Keep it aside for half an hour before starting to make kadi. | 7. For the Remainder of the Kadai: | 8. Pour mustard oil in a big pan (or wok) and heat it until it gets hot. Add cumin seeds mustard seeds, fenugreek seeds, coriander seeds, cloves and let them pop. | 9. Add curry leaves and dry red chilli to the frying mixture. | 10. Add onions and fry until golden brown. | 11. Add the garlic, and ginger to it and fry for 3 minutes, watching that it should not stick to the bottom of the pan. | 12. Add chopped tomatoes and fry for 3-4 minutes. | 13. Add tamarind paste to the pan and let it come to the boil for 4-5 minutes. | 14. Add turmeric powder , garam masala, red chilli powder, salt and fry until oil starts floating on the top and it gives out dark reddish brownish color. | 15. Add the kadi sauce mixture. | 16. Gently stir the curry, as it will start sticking to the bottom. Keep it on medium heat first, and let it come to a boil. Keep watching it and stirring. Simmer for 3-5 minutes, then lower the heat and let it cook on low flame for 20 minutes, stirring occasionally. | 17. Stir for another 5 minutes and check if its thick enough and looks dark yellow. Again stir it for 5 minutes and sprinkle dry fenugreek leaves on it and let it boil for another 2 minutes and than add the pakoras in the kadi. | 18. Boil more for 3 minutes and don’t stir too much as the pakora can break apart. | 19. For garnishing, sprinkle cilantro and serve hot with rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
besan	1	cup		356.04	53.1944	20.5988	6.1548
cumin seed	1	pinch		7.875	0.929	0.374	0.4677
onion	2	teaspoons	chopped	64.0	14.944	1.76	0.16
green chili	1		chopped	60.0	14.19	3.0	0.3
gingerroot	1/2	teaspoon	grated	0.8	0.1777	0.0182	0.0075
turmeric	1	pinch		0.585	0.1259	0.0182	0.0061
garam masala	1/4	teaspoon		-	-	-	-
red chili powder	1/4	teaspoon		-	-	-	-
fennel seed	1/2	teaspoon		3.45	0.5229	0.158	0.1487
water				0.0	0.0	0.0	0.0
salt				-	-	-	-
oil	2 -3	cups	estimated	0.0	0.0	0.0	0.0
plain yogurt	2	cups		-	-	-	-
water	4	cups		0.0	0.0	0.0	0.0
turmeric	1	pinch		0.585	0.1259	0.0182	0.0061
salt	1	pinch		-	-	-	-
red chili powder	1	pinch		-	-	-	-
besan	1	tablespoon		356.04	53.1944	20.5988	6.1548
ghee	2	tablespoons		-	-	-	-
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
mustard seed	2	teaspoons		20.32	1.1236	1.0432	1.4496
fenugreek seed	1/2	teaspoon		5.9755	1.0795	0.4255	0.1186
coriander seed	1	teaspoon		5.364	0.9898	0.2227	0.3199
clove	2 -3			0.0	0.0	0.0	0.0
curry leaf	7 -8			-	-	-	-
red chilies	4 -5			-	-	-	-
onion	1		slivered	64.0	14.944	1.76	0.16
garlic clove	2 -3		minced	0.0	0.0	0.0	0.0
ginger paste	1	teaspoon		-	-	-	-
tomato	1		chopped	32.76	7.0798	1.6016	0.364
tamarind paste	1 -2	teaspoon		-	-	-	-
turmeric powder	1	teaspoon		-	-	-	-
garam masala	3	teaspoons		-	-	-	-
red chili powder	1	teaspoon		-	-	-	-
salt				-	-	-	-
fenugreek leaf	1	teaspoon		-	-	-	-
cilantro	2	tablespoons	minced	0.46	0.0734	0.0426	0.0104
basmati rice			steamed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.