Besan Curry - Kadhi or Karhi Pakora

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Bindi

subheading: Karhi/ Kadhi Ingredients:

½ cup besan (chickpea or chana daal flour)

1 ½ cup yogurt (I use full fat, but 2% works)

3 tbsp neutral oil

one sprig curry leaves

½ tsp methi dana or fenugreek seeds

¼ tsp ajwain seeds or carom seeds

2 cloves garlic (or 1 level tsp garlic paste)

¾ tsp red chilli powder or cayenne

¾ tsp cumin powder or zeera powder

¾ tsp coriander powder or dhania powder

¾ tsp turmeric powder

1.5 tsp salt

3 green chilies (whole)

5 cups water (add more according to taste, see notes)

subheading: Pakora Recipe:

oil for deep frying

1.5 cup besan or chickpea/chana daal flour

¾ to 1 tsp salt

1 tsp chilli flakes

½ tsp chilli powder

1 tsp coriander powder

1 tsp cumin seeds

⅓ tsp carom seeds or ajwain

1 diced onion (optional)

2 diced green chilies

¾ tsp baking powder

subheading: Baghaar/ Tadka/ Tarka:

⅓ cup oil

1 sprig curry leaves

1 tsp cumin seeds

4 to 5 whole red chillies

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