For making Pakora or fritters

Onion, chopped small- 1 Mixed veggies, chopped small- 1 cup (carrot, beans, corn, peas) Potato, boiled or microwaved- 1, large Gram flour or besan- cup Ginger-garlic paste- 2 tsp Chilly powder- 1 tsp Ground cumin- tsp Baking powder- tsp Salt- to taste Water- a few tbsps Oil- for deep frying For making Kadhi or Yogurt Sauce Yogurt, thick- 1 cups Gram flour or besan- 3 tbsp Water- 2 cups Turmeric powder- tsp Chilly powder- tsp Salt- to taste While cooking Oil- 2 tbsp Cumin seeds- 1 tsp Whole dry red chilly- 2 Curry leaves- 1 sprig Onion, chopped small- 1 Ginger-garlic paste- 2 tsp Salt- to taste

Instructions
1. In a bowl, combine all the above mentioned ingredients except oil to make pakora, add a few tablespoons water so that the flour binds well with the veggies. Do not add excess water. 2. Make small rounds and deep fry in oil till golden in color. Transfer to a kitchen paper towel, keep aside. 3. In a bowl, whisk yogurt and gram flour together without any lumps. 4. Add turmeric powder, chilly powder, salt and water to the yogurt mixture, combine well. 5. Place a deep pan over medium heat, add 2 tbsp oil, let it turn hot. 6. Add cumin seeds, dry red chillies, curry leaves, saute for a couple of seconds. 7. Add onion and a pinch of salt, saute till onions turn translucent. 8. Add ginger-garlic paste, saute for a couple of minutes. 9. Add the prepared yogurt mixture, keep stirring till it starts to boil. 10. Its important that you keep stirring the mixture, else the gram flour will thicken at the bottom. 11. When the yogurt sauce starts to boil, add the fried pakoras. 12. Gently, pour the sauce over the pakoras and cook for a couple of minutes. 13. Remove the pan from the heat and keep covered for sometime. 14. Serve with chapati or rice.