Pakora Curry or Punjabi kadi

Ingredients

For the pakora

buttermilk
besan or gram flour
salt
chopped green chillies
red chilli powder
baking soda or Eno fruitsalt
cumin seeds
lightly crushed corriander seeds
chopped onions
chopped potato

For the curry

buttermilk
besan or gram flour
ghee
mustard seeds
methi seeds
curry leaves
red chillies
asafoetida
salt
red chilli powder
turmeric powder

Method:

For the pakora

Take the buttermilk in a bowl. Add some besan or gram flour to it and mix well so that no lumps are formed . Now, add salt, chopped green chillies, red chilli powder, baking soda or Eno fruitsalt, cumin seeds, lightly crushed corriander seeds, chopped onions, chopped potato and some water (such that the mixture/ batter isn't too watery & the pakoras can be made) . Mix all the ingredients well. Heat some oil and make small pakoras from the batter. Fry the pakoras till they turn golden brown. Remove the pakoras from the oil and keep them on tissue paper for some time till the paper absorbs the oil from the pakoras.

For the curry

Take some buttermilk in a pan. Mix some besan in the buttermilk such that no lumps are formed. Now heat some oil in a separate pan. Add some mustard seeds, methi seeds and red chillies when the oil heats. After the mustard seeds splutter, add some curry leaves, turmeric powder and asafoetida to the oil. Now, add this oil to the besan buttermilk preparation. Now, add salt, red chilli powder to the curry and cook it for 10-15 mins. Let the curry turn slightly thicker and then turn off the heat. After 5-10 minutes, add the pakoras one by one to the curry and serve with hot parathas.