Gujrati currypkora

Ingredients for Curry:

• 1 cup yogurt (dahi)
• 2 tablespoons gram flour (besan)
• 1 tablespoon oil
• 1 teaspoon mustard seeds (rai)
• 1 teaspoon cumin seeds (jeera)
• A pinch of asafoetida (hing)
• 1-2 green chilies (slit)
• 7-8 curry leaves
• 1/4 teaspoon turmeric powder (haldi)
• Salt to taste
• 4 cups water
• Fresh coriander leaves for garnish

Ingredients for Pakoras:

• 1 cup gram flour (besan)
• 1 teaspoon cumin seeds
• 1/2 teaspoon red chili powder
• Salt to taste
• Water (to make a thick batter)
• Oil for frying

Instructions:

For Pakoras:

1. In a bowl, mix besan, cumin seeds, red chili powder, and salt. Add water gradually to form a thick batter.
2. 1. Heat oil in a pan and drop small portions of batter to make pakoras.
   2. Fry until golden brown, then drain on paper towels.

   For Curry:

   1. Whisk yogurt and besan in a bowl, ensuring no lumps. Add 4 cups of water and mix well.
   2. Heat oil in a pan and add mustard seeds, cumin seeds, asafoetida, curry leaves, and green chilies.
   3. Once they crackle, add the yogurt-besan mixture, turmeric, and salt.
   4. Stir continuously to avoid curdling, and let it simmer for 10-15 minutes on medium heat.
   5. Add the pakoras to the curry and cook for another 5 minutes.
   6. Garnish with coriander leaves and serve hot with rice or rotis.

   Enjoy your delicious Gujarati Curry with Pakoras!