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Spinach pakoda`s in thick gravy
Published On: 15 Sep 2011
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
for more details, click the name of the ingredient
English: Coriander Powder
kannada: Kottambari Beeja / Haveeja
hindi: Dhania / Dhana
Bengali: Dhonay / Dhaniya
Gujarati: Dhana / Dhaniya / Kothmiri / Libdhaba
Konkani: Kottambari / Konpir
Marathi: Dhane / Kothimir
Kashmiri: Deaniwal / Kothambalari
English: Cumin Powder
telugu: Jeelakara / Jidakara / Jikaka
hindi: Jeera / Jeeru / Safaid Jeera / Zeera / Shimai Shombu
Bengali: Jeera / Zeera / Safed Jira
Gujarati: Jeeru / Jiru / Safed Jiraun
Konkani: Jeerey / Jeren
Marathi: Jeera / Jeregire
Oriya: Jira / Jeera
English: Chilli Powder
telugu: Erra Mirapa Kayalu / Yendu Mirapakayalu
kannada: Molaku / Kempu Menasinakai / Ona Menasinakai
hindi: Lal Mirch
Bengali: Paka Lanka / Lal Mirch / Lankamorich
Gujarati: Lal Marcha
Konkani: Sukki Saangi /Suke Miriyasang
Marathi: Lal Mirchi / Mirchya
Oriya: Lanka / Nali Lankamaricha
Punjabi: Lal Mirch
Kashmiri: Marach Wangun
English: All Purpose Flour
tamil: Maida Maavu
malayalam: Maida Mavu
telugu: Maida Pindi
kannada: Maida Hittu
English: Gram Flour
malayalam: Kadala Podi / Kadala Mavu
telugu: Senaga Pindi / Chenaga Pindi
hindi: Besan / Channa No Lot
Gujarati: Channa No Lot
Konkani: Chonyapitti / Sone Pet
English: Cilantro / Coriander Leaves
tamil: Kothamalli Ilai / Malli Ilai
malayalam: Kothamalli Ila / Malli Ila
telugu: Kothimeera / Kothamalli Kooraku
kannada: Kottambari Soppu
hindi: Hara Dhania Ke Patte / Dhania Patha
Bengali: Dhonay Patha
Gujarati: Kothmir / Dhana
Konkani: Kottambari Pallo
Oriya: Dhania Patra
Punjabi: Hara Dhania
Bengali: Laban / Noone
For preparing spinach pakoda`s in gravy, heat oil in a pan and saute the onions till golden brown.
Add in the ginger-garlic paste and fry it well.
Toss in the tomatoes and sautT well.
Then add in cumin powder, salt, turmeric powder, coriander powder and chilly powder. Keep it aside to cool then blend it into a fine paste.
In a bowl mix in the spinach leaves, gram flour, maida, salt, cumin powder, coriander powder and a very little water(just to bind the pakoda`s).
Make small balls and keep it aside.
Heat oil in a deep frying pan and fry the pakoda`s on low flame till they become golden brown.
In a vessel, heat the onion and tomato paste with a little water. Allow it to cook for 10 minutes on low flame with a closed lid.
Add in the fried pakodas and allow it to cook for another 10 minutes.
Garnish with coriander leaves.
Spinach pakoda`s in gravy is ready. Serve hot with chapatti, porota, bread, etc.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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