Methi - Pakoda Curry

This is one 'Methi' curry that I wanted to try ever since I copied the recipe from one of my husband's aunts years ago. The deep frying part kept me away from the recipe so far and this week's BM theme of "methi' seemed like a right occasion to try it. Besides it sounded like this palakoora- vadiyala koora we love. It is kept on a dry side unlike the other Andhra pakoda curry versions or the kadhi pakora. The methi leaves add a nice, aromatic background for the yummy pakodas in this curry.

Ingredients for the pakodas:
1 cup besan / garbanzo flour
One big onion, finely minced (The original recipe didn't use it.)
Salt to taste
Chili powder to taste
Oil to fry (I used canola oil.)
Ingredients for the curry:
Pakodas from above
1 tbsp. oil
1 tsp mustard seeds
1/8 tsp. turmeric powder
1 to 1& 1/2 cups fenugreek greens / methi leaves
Salt & chili powder to taste

Making Pakodas:
* Sift besan, salt and chili powder together in a mixing bowl.

* Add chopped onion and mix well. Next add water and make a thick batter.

* Heat oil for deep frying in a pan. Drop small balls of batter into the hot oil. Fry them on low flame until they turn golden brown through out.

Curry Preparation:
* Wash and roughly chop the methi leaves.
* Heat a tbsp. oil in a pan and add mustard seeds. When they start to crackle, add methi leaves and turmeric powder. Stir well, cover and cook until the rawness of methi leaves is gone.
* Add salt and chili powder to the cooked methi and stir well. Add the fried pakode and stir to combine.
* Cook for about a minute and remove from fire. Serve immediately with rice.

This goes to Blogging Marathon #50, under the theme of "Methi Dishes". Check the link to find out what other marathoners are cooking.
 
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