[ROSE]

1 cup Gram flour(Baisan)
1 kilo Yogurt(Dahi)
1 tsp Red Chillies powder or to taste
1 tsp Salt or to taste
2-3 Curry leaves
Oil 3 tbs
1 tsp Coriander seeds
1/4 tsp Tamarind Paste(Imli)
1 tsp Green chillies
1 tbs Coriander leaves
1 tsp White Zeera
1 Medium Onion
2-3 Cloves of garlic
1 inch piece of Ginger
FOR PAKORAS:
1 cup basan
1 tsp of Red Chillies powder
1 tsp of Salt
1 tbp of Coriander leaves
1 tbs of Mint leaves
1/4 tsp Baking powder
1 small onion
1 tsp Green chillies
1 tsp white zeera
Oil for frying pakoras
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method for Karhi:
Cut onion in thin slices .Heat the Oil and put onion in it .
Make the paste of Garlic,Ginger and green chillis and then put in onion.
Lightly grind Zeera & Coriander seeds and mix in onion and garlic mixture and cook on medium heat.
Put Red chillies, Salt, Curry leaves and Tamarind paste and cook until oil appears on top.
Meanwhile, Mix 1 cup of Basan in Yougurt and make a smooth paste by adding small amout of water.
Add this yougurt mixture in onion mix and cook by mixing it well.Don't stop mixing till it becomes boil.Then turn heat level low and leave it cook slowly till it becomes thicken or atleast for 2-3 hours.
Method for Pakoras:
Cut the onion in the way we cut for an Omlette and mix it with basan and water to make smooth paste.
Lightly grind coriander and zeera seeds with green chillies and them mix in basan mixture.
Add all ingredients in the paste and set a side for 1/2 an hour.
Fry Pakoras in deep fry pan and take them out in a plate.
When karhi becomes thick, add 1 cup boiling water and let it cook again,when it comes to boil add pakoras in karhi and then cook on low heat for 10 minutes.
Garnish with coriander leaves.
Serve with Rice or Chappati.

 

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