Kadi pakode - Rajasthani curry

This is a famous Haryana curry, which can be had with rice or roti. For this the pakodi is made of Besan or gram flour. I just did a veggie twist and added palak and grated carrots. Traditional gravy does not have it.

For pakode

Besan - 2 cups

finely cut spinach & grated carrot - 1 cup

Chilli powder - 1 tsp

pinch of baking soda

salt 

Mix all the ingredients to a batter consistancy. The batter should be like the ones we make for medhu vada. Heat the kadai, pour in oil enough to fry the pakodes. When the pakodes are golden brown, take it out and set aside and let it cool.

For kadi

curd - 2 cups

besan - 1tbsp

onion - 1 medium size

green chillies - 3 

Ginger - 1 small piece grated

Jeera - 1tsp

mustard - 1 tsp

pinch of hing

curry leaves

turmeric

Mix curd and besan together and bring it to buttermilk consistency. In a pan, add oil and when it is hot add mustard, when it splutters add jeera, ginger, green chillies and saute it. Now add onion and curry leaves and saute. Add turmeric and now add the curd mixture and bring it to boil. At this stage, add the fried pakodi's and keep it in high flame for about 3 mins and switch it off. Veggie pakodi in kadi is ready! 

This entry goes to "RCI - Haryana event" hosted by Simple Indian food blog.