Ginger: 1 teaspoon, finely chopped, crushed or paste.
Garlic: 3-4 cloves, finely chopped, crushed or paste.
Red food color: 1 pinch (optional)
Oil: As required for deep frying
Black Salt: 1 pinch
Chat masala: 1 pinch
Cut each onion into 2 halves and chop the halves into thin pieces lengthwise.
Take the Onions in a bowl.
Add besan, rice flour, corn flour, salt, red chili powder, carom seeds, ginger, garlic, chili, red food color to the Onion. Mix well. Add little water at a time to make a thick paste or smooth dough, enough to make balls.
Divide the dough into 16 equal portions.
Heat oil in a pan. Deep fry the pakoras in medium flame. flipping all around until crispy.
Once fried, remove using spatula, drain excess oil and put them on a kitchen napkin.
Sprinkle black salt or chat masala all over the prepared pakoras.
Mixed Vegetables: 2 cups, washed and chopped in small pieces (2 Potato, 2 Carrot, 7-8 green Beans, ½ cup cauliflower, handful of Peas, 2 drumsticks, 1/4th of a bottle gourd or lauki)
Salt: 2 Teaspoon or to taste
Turmeric powder (haldi): 2 teaspoons
For the tempering:
Oil: 2 teaspoons
Cumin seed: 1/2 Teaspoon
Curry leaves: 5-6
Green chili: 2, cut into halves, lengthwise
Dried Red chili: 2
Black Peppercorns (kali mirch): 8-10
If you are using grated or raw coconut, grind it to paste using little water. If using coconut powder, no need to grind.
Whisk curd in a bowl. Add the coconut paste and water. Whisk well and keep aside.
In a pot 4 cups of water. Once it starts to boil, add the vegetables, salt and turmeric powder. Medium the heat and cover the pan for 9-10 minutes or till all vegetables are almost cooked (90%). You may pressure cooker them in high heat and turn off the heat before the 1st whistle. Wait for 5 minutes and open the lid. Turn on the heat again and continue the next process.
Remove the cover and add the curd coconut paste in this vegetable pot. Mix well and stir gently. Lower the heat and let it simmer.
Heat oil in another small pan. Add cumin seeds, green chili, red dried chili, curry leaves and peppercorns. Saute for 2 minutes. Turn off the heat.
Add this tempering to the vegetable curd mix.
Stir well and simmer for 2-3 minutes or till vegetables are all well-cooked.