1 litre sour buttermilk
200g gram flour
100g onions, chopped
100g tomatoes, chopped
6 green chilies, sliced long
25g cumin seeds
10g cooking soda
25g ginger
1 bunch of coriander and curry leaves each
1/2 tsp chili powder
1/4 tsp turmeric
Oil for frying
Salt to taste
Cumin and mustard seeds, red chilies, pinch of asafoetida for seasoning

Pakoda Curry With Gravy

1. Mix sour buttermilk, curry leaves, green chilies, ground cumin and ginger paste, 75g gram flour, chili powder, tomatoes, turmeric, salt and bring to a boil.
2. When the bubbles start, reduce the heat and cook on low.
3. Add onions, chili powder, cooking soda and water to remaining gram flour and make a thick batter.
4. Heat oil in a pan and make pakodas from the batter. Remove from heat when they are golden brown and crispy.
5. Add the pakodas to the boiling buttermilk and cook until the gravy thickens.
6. When the gravy thickens, remove from heat and season with mustard and cumin seeds, red chilies and asafoetida.
7. Garnish with cilantro and serve hot with parathas or rice.