Punjabi Pakora Curry

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

salt (to taste)

4-5 dried red chilies

2 tablespoons minced cilantro

For the rest

1 pinch salt

1 pinch cumin seed

1 teaspoon red chili powder

water (to make a smooth batter)

1 tablespoon besan (gram flour)

1 chopped green chilies (or jalapeno)

1 large tomato (chopped)

4 cups water

3 teaspoons garam masala

1 big onion , slivered

2 tablespoons mustard oil or ghee

2 teaspoons mustard seeds

1 teaspoon cumin seed

steamed basmati rice

1/2 teaspoon grated gingerroot

1 cup besan (gram flour)

2-3 cups oil (for frying, estimated)

1 teaspoon turmeric powder

1/2 teaspoon fenugreek seeds

1/4 teaspoon garam masala

For Kadai Sauce

7-8 curry leaves

2-3 garlic cloves , minced

1-2 teaspoon tamarind paste (mixed with tbsp. water)

1 teaspoon coriander seed

1 teaspoon ginger paste

1/2 teaspoon fennel seed (optional)

1 teaspoon fenugreek leaves (or powder)

1 pinch turmeric

1 pinch red chili powder

2 teaspoons chopped onions

1/4 teaspoon red chili powder or cayenne pepper

2-3 cloves

For Pakoras

2 cups tart plain yogurt


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