Pakora Curry

INGREDIENTS

For Pakora:
11/2 cup Gram flour
1 small Onion(chopped)
Coriander leaves(chopped)
1 tsp Cumin seeds
1 tsp Annardana( Dry pomegranate seeds)
1 tsp Coriander seeds(akkha dhaniya)
2-3 Green chillies(finely chopped)
Salt to taste
Red chilli powder as per taste
A pinch of baking soda
Water
Oil for frying
For Curry:

Mustard seeds 1/2 tspn
Curry leaves 5-6
Turmeric powder 1/4 tspn or less
Coriander powder 2 tspn
Red chilly powder 1/4 tspn(adjust according to taste)/or chopped green chilly -1
Salt for curry
METHOD:
Mix all the ingredients listed under Pakora section,till a batter of medium consistency is obtained.
Heat the oil in frying pan or kadai,and slide in ,spoonful of the above batter,one by one in hot oil
Fry the pakora on medium to low heat till almost done.
Then take out the pakoras,break them into two or three pieces(depending about the size of original pakora) and fry them again on medium to high heat till crisp golden brown in color.

Let them cool on absorbent paper or tissue towels.
{You can make a healthy version from this batter by shallow frying small pancakes(chilra) on griddle(Tawa).For that just take a spoonful of the same batter and spread it in circular motion,making small discs/pancakes/chilra.Drizzle some oil before tossing them and then cook again on another side, on low flame till brown patches appear on surface of pancake}.

For Curry:

heat 1tspn of oil in a pan or kadai and add curry leaves and mustard seeds and allow them to splutter.
Add turmeric powder ,Coriander powder,Red chilly powder,and saute for few seconds
Add about a glass of water,very little salt and bring it to boil.
Let it simmer for few minutes till rawness of Masala is gone.

You may need to add some more water, But remember the curry should be watery as pakora do absorb water
JUST BEFORE SERVING,

Heat the curry,add pakora(only as many as you need to serve) and let them simmer just for few seconds or else they will turn soggy.You can also heat the curry till boiling point,and pour it over pakoras directly in serving bowl.
Garnish with Coriander leaves and whole Red chilli