- Full Fat Yoghurt – 500g
- Baisan (Gram Flour) – 4 serving spoon full (or 4 heaped table spoon)
- Onion – 1 medium chopped
- Cooking oil – 4 tbs
- Green chillies – 4 medium
- Garlic – 1 table spoon chopped
- Tomato – 1 large
- Red chilli powder – 1 tsp level
- Salt – 1 tsp or tp taste
- Turmeric – 1/4 tsp
- Water – 2 liter
- Garam Masala – 1 tsp
- Dhaniya (Cilantro) – 1/4 cup chopped
- Baisan (Gram Flour) – 1 Cup
- Onion – 1 Large sliced
- Green Chillies – 3
- Dhaniya (Cilantro) – 1 cup
- Salt – 1/2 tsp or to taste
- Red Chilli Powder – 1/4 tsp
- Coriander Powder – 1 tsp
- Cumin seeds – 1 tsp
- Baking powder – A pinch
- Oil – 1/2 cup
- Onion – 1 small sliced
- Cumin seeds – 1 tsp full
- Curry leave – 1 large
- Heat oil in a pot and add onions till golden brown. Add garlic in it and fry till it changes color.
- Add tomato, red chilli, salt, 1tsp turmeric powder and fry till the tomatoes leave oil.
- Add the blender mixture in it and cook on high flame till it boils. After that turn the flame to medium and keep cooking. If you put the lid on, the Kari will boil so either cover it half and leave it for a while or do not cover it and stir it frequently.
- After an hour and half, check its consistency, it should not be very thick because the Pakoras will make it thicker. It should not be very thing as well. Taste it and if you feel Besan is cooked then add fresh fried Pakoras it in.
- Stir it well, cook for few minutes and set aside. You Kari is ready however whenever you are ready to serve, you need to ad Tarka in it.
- Then add Garam Masala and Dhaniya to it and serve it hot.
- Mix all the ingredients with water to make a medium consistency paste, not to thick or thin.
- Heat oil in a wok and make Pakoras
- Heat oil in a pan and add onions to it.
- When the onions turn golden brown add cumin seeds, red whole chillies and curry leave.
- Don’t burn the onions, make them dark brown and cumin seeds should be little brown from edges.
- Immediately add the Tarka to the Kari or onions will burn and ruin your Kari taste.