Punjabi Kadhi (Gram-flour and yogurt curry)

Ingredients :-For pakoras
Gram flour (besan) 3/4 cupOnion , finely chopped 1 mediumGinger, grated 1 inch pieceCarom seeds (ajwain) 1 teaspoon1 green chilli finel choppedSalt to tasteOil to deep fryFor Kadhi
Yogurt 1 cupGram flour (besan) 2 tablespoonTurmeric powder 1 teaspoonSalt to tasteOil 1 tablespoonsFenugreek seeds (methi dana) 1/2 teaspoonCumin seeds 1/2 teaspoon1 Green chilli finely choppedGinger, chopped 1/2 inch piece2 bay leafMethod :-Mix all the ingredients for pakora, except oil, adding about half a cup of waterHeat sufficient oil in a kadai, drop small portions of the besan mixture and deep fry till golden brown. Drain and place on an absorbent paper and set aside.For kadhi, beat the yogurt well add besan, turmeric powder, salt, fenugreek seeds and 3 cups of water and keep it for about 10 minutes.Heat the oil in pan, add bay leaf, cumin seeds and green chilli Stir-fry for half a minute.Add ginger and stir-fry for a minute. Add yogurt mixture. Bring to a boil and simmer on low heat for about fifteen minutes, stirring occasionally.Add fried pakoras and continue to simmer for four to five minutes. Serve hot with steamed rice.

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