Kale and Onion Pakoras in Yogurt Sauce (Kadhi Pakora)

Ingredients for pakoras:

2 medium red onions, thinly sliced
3 green chilies
3/4 tsp chili powder
1 Tbsp ginger, minced finely
1 Tbsp cilantro, minced finely

1 tsp pakora masala
5 or 6 very young kale leaves, finely shredded

1 tsp or less salt 

1/4 cup besan flour
oil for frying

Ingredients for yogurt sauce:

1 cup yogurt
1 1/2 cups water
1 Tbsp besan flour
1/2 tsp turmeric powder
2 green chillies, slit lengthwise
1 tsp cumin seeds

1 sprig curry leaves
2 red dried chilies

1/2 a lemon juice ( if yogurt is not sour)
Salt to taste

1 Tbsp ghee

Method:

Mix together all the ingredients.

In a large wok, heat up oil to 325 degrees F.  Form small dumplings with a spoon and drop batter in the oil. Fry until crisp and golden. Drain on kitchen paper. 

Method for making the yogurt sauce:

Whisk yogurt, water, besan flour, turmeric and salt until there are no lumps. Cook on a medium flame till the mixture boils. Simmer and allow to cook slowly for 8 to 10 minutes until slightly thick.

Heat  ghee in a small pan and cumin seeds, curry leaves and the red chilies. Also add the 2 green chilies to it. When they stop spluttering add this to the simmering yogurt sauce. Add 1/2 a lemon juice. Adjust seasonings.

Now add the fried pakoras into the yogurt sauce and serve immediately with white rice.