| By : Sumona Das ( Posted on :24 Apr, 2006 ) | Total Views : 277 | Previous | Next |
Ingredients:
For kadhi:
1 cup Mango (pulp)
1 cup Yogurt
1/4 cup Gram flour (besan)
1/4 tsp Turmeric powder
Salt to taste
2 tbsps Desi ghee
1/2 tsp Cumin seeds
2 Red chilli whole (break into two)
Asafoetida a pinch
For pakoras:
3/4 cup Gram flour (besan)
1/2 cup Dry fenugreek leaves (finely chopped)
1 inch piece Ginger (finely chopped)
1 tsp Carom seeds (ajwain)
1 tsp Red chilli
1/4 tsp Baking powder
Salt to taste
Oil to deep fry
Method:
Mix gram flour, fenugreek leaves, ginger, carom seeds, red chilli powder, baking powder and salt with half cup of water. Heat sufficient oil in a kadai, drop small portions of the besan mixture and deep fry till golden brown. Drain onto an absorbent paper and keep aside. For kadhi, whisk yogurt well and mix besan. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and three cups of water. Heat ghee in a kadai. Add cumin seeds, broken red chillies and asafoetida. Stir-fry for half a minute. Add yogurt mixture and salt. Bring to a boil and simmer on low heat for about fifteen minutes, stirring occasionally. Add mango pulp and continue to simmer for four to five minutes. Add fried pakoras and mix gently. Serve hot with steamed rice.
