- Wash and soak Bengal gram for at least 3 hours. Rinse and drain off all the water completely using a colander and transfer to a blender. Pulse along with green chili, cumin seeds, fennel seeds and salt to a coarse paste. Now mix finely minced onion, crushed ginger, garlic and chopped curry leaves. Mix to combine. Heat oil in a kadai, and pinch in little of the dough fry them over medium flame. We need fry them.pakoras have to be slightly crisp with light golden shade. set aside. To make gravy Heat oil in a pan, splutter mustard, cumin seeds, fennel seeds, curry leaves along with bay leaf, cloves and cinnamon. Saute onions and green chillies until lightly golden. Then add crushed ginger, garlic and fry along with onions for few minutes. Add in tomatoes and let it cook till it becomes mushy. Add few fresh mint leaves at this stage. Add turmeric powder, red chilli powder, coriander powder and salt. Saute well till the raw smell settles. Add little water at this stage and bring it to a boil. When the gravy starts to boil, add the fried pakoras. Mix well and let it simmer until the vada absorbs the liquid from the gravy Switch off. Garnish with curry and coriander leaves. Serve hot.
Vada curry
#myrecipe
By Shaalini Shaalu
Mar, 17th
497
Servings
4 persons
Cook Time
30 minutes
Ingredients
21
- 23
Ingredients
- Chana dal
- Cumin
- Fennel seeds
- Green chillies
- Onion
- Ginger garlic
- Salt
- Curry leaves
- Oil
- Mustard
- Fennel seeds
- Cumin
- Bay leaf
- Cinnamon
- Cloves
- Tomato
- Mint
- Turmeric
- Corinader powder
- Red chilli powder
- Salt
- Water
- Corinader
