Ingredients: cup Brinjal (Baingan / Eggplant) - cut into 2 cm cubes, cup Cauliflower (gobi) - cut into small florets, cup Potato (Aloo) - cut into 2 cm cubes, Onion - finely chopped, Onion - sliced, tablespoons Sesame seeds (Til seeds), tablespoons Raw Peanuts (Moongphali) - skinned, teaspoon Red Chilli powder, tablespoon Coriander Powder (Dhania), tablespoon Coriander (Dhania) Seeds, Curry leaves, Green Chillies - slit, teaspoons Ginger Garlic Paste, teaspoon Turmeric powder (Haldi), cup Gram flour (besan), to 2 tablespoons Rice flour, sprig Coriander (Dhania) Leaves - chopped, - as required, Oil - as needed, Vegetarian diet
Instructions: To begin making the Pakodi Koora, heat oil in a kadai/wok for frying.In an another mixing bowl add the potatoes, cauliflower, eggplants, onions, besan, rice flour, 10 chopped curry leaves, 2 tablespoon coriander leaves, 1/2 tablespoon coriander seeds, 1 teaspoon sesame seeds, 1 teaspoon red chilli powder and salt to taste. Sprinkle water little be little to bring the pakora batter together.You should be able to drop this mixture into the oil in dry dollops.Drop these pakoras into hot oil and cook them till golden brown.In a pan add sesame and peanuts and roast until fragrant (do not brown them) and add into a mixer jar with enough water to blend it into a smooth paste.In a wide pan, heat some oil add the remaining curry leaves, sliced onions, pinch of salt and ginger garlic paste and cook until the onions start to brown.Lower the flame and add the sesame-peanut paste and mix vigorously as this easily catches the bottom.Add 3/4th cup of water and mix well. To this add turmeric powder, coriander powder and red chilli powder, mix well, add the fried pakodis and cook for about 3 to 5 minutes. This is a semi-dry gravy.Garnish with remaining coriander leaves and it is ready to be served.Serve Pakodi Koora with a bowl of hot steamed rice and south Indian style Papadums.