Pakoda Curry
This quick fix pakoda curry is a great way to use up your leftover bajji and pakodas. Whenever I make pakodas or bajjis, how much ever I plan, I end up making little more than what is required. I don’t like to reheat and have it the next day nor do I feel like wasting it. So made this Pakoda Curry with the left over bajjis and dry bajji mixture to go with roti and my family actually loved it. Happy to share this simple recipe for a tasty Pakoda Curry. Goes well with plain rice or any kind of Indian bread.
Ingredients
Cooking oil – 3 tbsp
Cumin seeds – 1 tsp
Carom seeds – 1/2 tsp
Green chilli (finely chopped) – 1 tbsp
Onion (medium sized) – 1 (finely chopped)
Turmeric powder – 1/2 tsp
Red chilly powder – 1 tbsp
Garam masala powder – 1/2 tsp
Tomato (medium sized) – 1 (finely chopped)
Salt – 1 tsp (as per taste)
Jaggery – 1 tsp
Dry bajji mixture – 1 1/2 tbsp (refer Bajji recipe)
Fresh yoghurt – 3/4 cup
Water – 1 1/2 cups
Leftover bajji – 6 or 7 (chopped roughly into chunks)
Fresh coriander leaves – handful (finely chopped)
Yield
Serves 4
Prep time
10 mins
Cook time
20 mins
Method
1) Heat a kadai and add cooking oil. When hot add cumin and carom seeds and let it splutter. Then add chopped green chilly and saute for 30 secs.
2) Now add chopped onion and a pinch of salt and saute until transparent. Simmer the heat now and add turmeric, red chilly and garam masala powders. Give it a quick mix and add chopped tomato and salt. Cover and cook on medium heat until the tomato cooks well and becomes mushy.
3) Once the tomato cooks, add jaggery and the dry bajji mixture. Fry for 2 mins. Whisk fresh yoghurt and add it to the masala. Mix once. Now add water and bring it to thin gravy consistency. Again cover the kadai and let it cook until the raw smell of bajji mixture goes and oil seperates on top of the gravy. This should take around 5 to 6 mins.
4) Now simmer the heat completely, add leftover bajji pieces and gently mix. Don’t cover the kadai now. After about 3 to 4 mins switch off the heat. Garnish with some fresh coriander leaves and enjoy with rice or any kind of bread.
Notes
- Don’t reheat the bajji or pakoda before adding to the gravy. Just cut the bajjis into big pieces and drop it in the gravy. When the bajji pieces boil in gravy it will automatically soften and absorb the masalas.
- Whisk or beat the yoghurt fully to make it smooth without any lumps. This way the chances of yoghurt curdling in the gravy will be minimised.
