Tomato Kadhi With Raisin Pakoras
|For the kadhi:|
|Tomatoes||750 Gram, skinned and pulped|
|Onions||2 , finely chopped|
|Chopped coriander leaves||1⁄2 Cup (8 tbs)|
|Kashmiri red chilies||7|
|Garlic cloves||10 Large|
|Fresh ginger piece||1 Inch|
|Cumin seeds||1 Teaspoon|
|Coriander seeds||1 Teaspoon|
|Poppy seeds||1 Teaspoon|
|Sesame seeds||1 Teaspoon|
|Cinnamon piece||1⁄2 Inch|
|Curry leaves sprigs||2|
|For the pakoras:|
|Raisins||100 Gram, soaked in sugar water|
|Chana atta||100 Gram|
|Coriander||1⁄4 Cup (4 tbs), finely chopped|
|Turmeric powder||1⁄2 Teaspoon|
|Chilli powder||1⁄2 Teaspoon|
|Caraway seeds||1⁄4 Teaspoon|
|Soda bicarbonate||1⁄2 Teaspoon|
First make the gravy. Place the onions in a vessel along with 1/2 cup ghee on a medium flame. When the onion is soft and pink, put in the curry leaves, allow them to crackle and then add the ground masala and fry for 3 minutes. Mix non-stop. When red, add the reserved water and lower the flame. Put in the tomato pulp along with salt and allow to simmer.
Place the paneer in a thali and crush it with the palm of your hand. Add a little chana aata at a time and mix well with the paneer. Add the coriander, raisins, caraway seeds, salt, turmeric, chilli powder and the soda-bi-carb. Mix well. Add some water and bind into a stiff dough. If you require, add some more dough and/or water. Wet both your hands and make small pakoras or bhajias out of the kneaded paste. Do not make the paste too soft or too hard. It should be soft and pliable. Taste for salt.
Place a karahi half filled with oil on a medium flame. When hot, lower the flame a little and drop the pakoras into it in small batches. When golden brown, remove from the hot oil and allow to drain in a sieve.
Place the pakoras in the hot kadhi, simmer for 5 minutes and serve covered with the chopped coriander.
This kadhi is best eaten with a coconut vegetarian pulao or a vegetable khichdi.