FOTE BHUGI PAKORAN JI BHAJI ( Sindhi Pakora Curry )

In Sindhi Cuisine we have a variety of pakora curries and this is one of them. It is a very simple one with very few ingredients. The gravy of this curry is like soup. It is cardamom flavoured as that is the key ingredient of this preparation. This is a nice way of making use of the left-over pakoras. Often we end up making more to save some for the curry to be made the next day.

Ingredients:
Pakoras ..........  10 - 12
Green cardamoms ... 5-6
Wheat flour ........... 1 tbsp (use a little more if you want a thicker consistency)
Garam masala ........ 1/2 tsp
Turmeric powder .... 1/4 tsp
Crushed black pepper .. 1/2 tsp
Salt ................ to taste
Oil .............. 2 tbsps
Coriander leaves ......... (optional - some don't use them in this preparation)

Method:
1. Heat oil in a pan and add the crushed cardamoms.(with the skin)

2. Reduce the heat and add the garam masala, turmeric and the flour. Saute a little and add about 2 and half cups of water and salt. Let it simmer and reduce to 2 cups.

3.Drop the pakoras into the boiling gravy and also coriander leaves if you like.
4. After one boil remove from the gas and serve immediately. Sprinkle freshly ground black pepper before serving in individual bowls.

This is usually served with rotis and the gravy is relished like soup. The consistency of the gravy depends on your liking and preference. Add water accordingly.