Rajasthani Bhindi Pakode ki kadhi with Chota Pulao

Ingredients for Rajasthani Bhindi Pakode ki kadhi

Gram Flour                                            ½ cup + 2 tbsp

Green Chillies, Chopped                   1+2

Red Chilli Powder                                ¼ + ½ tsp

Carom Seeds                                          ¼ tsp

Turmeric powder                                ¼ + ¾ tsp

Coriander powder                              ¼ tsp

Salt                                                            to taste

Oil                                                              2 tbsp + to deep fry

Yoghurt                                                  2 cups

Cumin seeds                                         ½ tsp

Asafoetida                                             a pinch

Ginger , Chopped                                1 inch piece

Curry leaves                                         10-12               

Bhindi, chopped                                  250g                                        

Method
For pakoda mix all the ingredients with bhindi except for oil with one fourth cup of water. Heat sufficient oil in a kadai, drop small portions of this mixture and deep fry till golden brown. Drain and place on an absorbent paper and set aside. For kadhi, mix together yogurt, gram flour, salt, turmeric powder and beat well. Heat one tablespoon of oil in a kadai and add cumin seeds. When they change colour add asafoetida, green chillies, ginger and sauté for a minute. Add curry leaves, red chilli powder and the yogurt mixture. Cook stirring continuously until it boils and turns thick. 

Ingredients for Chota Pulao

2 cups basmati rice-washed and soaked for at least 1 hour
2 Tbsp ghee
1 Tbsp cumin seeds
1 Tbsp shredded ginger

5-6 finely chopped green chillies
2 tsp coriander powder
1 tsp garam masala
Salt to taste
1 tsp turmeric
Water

Method

In a heavy-based pan, heat the ghee and add the cumin seeds and ginger.
When the ginger browns a little, add the rice, garam masala, salt and turmeric and chillies. Stir-fry well. Leave uncovered.
Add 4 cups water and bring to a boil. Lower heat and cover.
The rice should be done in about ten minutes.