Pakora Thongba or curry is the easiest curry in Manipuri Cusines as this does not involve a long hrs of cooking and lets say patience which you need in many of the manipuri culinary delights. It is also very similar to what the rest of India eats as Dahi Kadi with Pakora,or Kofta to say so. And many of my non-manipuri frens were suprised by this cuisine and they really liked it when I had them as one of the variety in the lunches/dinner party.
- Pakora with Sougri leaves
Ingredients:Besan(to make the batter),onions/chives/coriander to put in the batter or lets say the filling of the batter as the batter will be little thick as compared to the batter we make for pakora/Bora.Sougri leaves which others called as Gongura(http://en.wikipedia.org/wiki/Gongura),Turmeric,red and green Chillies,masala and salt to taste,ginger,haribop and fresh coriander to garnish.
Time to cook:20-30mins
How to Cook:First mix besan and chives or onions,then put turmeric,red chilli powder,some masala and salt to taste.Then make it as a thick batter.Heat good amount of oil in the pan or Kadhai and when the oil is hot,deep fry the batter by making it into round shaped like structure( well it depends on how well you are quite good with ur hands).
Then take another pan and saute the onions,garlic and ginger and put the masala to incorporate into the mix,and put the rest of seasonings too like salt,turmeric,green chilies too.When the oil starts leaving the paste,pour the water so that it can make as good curry.When the curry starts boiling put the sougri leaves and let it boil for sometime and cook well too,and then put the fried pokara and let it be in the curry so that the pakora becomes soft from inside too, and when its abt to take off from the heat, garnish with Coriander and haribop for abt 5 mins.
And relish it with Rice.
N:B- the process of making this pakora thongba varies at the time of putting masala,sougri leaves amongst people. I prefer this way and this is tried and tasted.So its a hit !!!
Ingredients:Besan(to make the batter),onions/chives/coriander to put in the batter or lets say the filling of the batter as the batter will be little thick as compared to the batter we make for pakora/Bora.Sougri leaves which others called as Gongura(http://en.wikipedia.org/wiki/Gongura),Turmeric,red and green Chillies,masala and salt to taste,ginger,haribop and fresh coriander to garnish.
Time to cook:20-30mins
How to Cook:First mix besan and chives or onions,then put turmeric,red chilli powder,some masala and salt to taste.Then make it as a thick batter.Heat good amount of oil in the pan or Kadhai and when the oil is hot,deep fry the batter by making it into round shaped like structure( well it depends on how well you are quite good with ur hands).
Then take another pan and saute the onions,garlic and ginger and put the masala to incorporate into the mix,and put the rest of seasonings too like salt,turmeric,green chilies too.When the oil starts leaving the paste,pour the water so that it can make as good curry.When the curry starts boiling put the sougri leaves and let it boil for sometime and cook well too,and then put the fried pokara and let it be in the curry so that the pakora becomes soft from inside too, and when its abt to take off from the heat, garnish with Coriander and haribop for abt 5 mins.
And relish it with Rice.
N:B- the process of making this pakora thongba varies at the time of putting masala,sougri leaves amongst people. I prefer this way and this is tried and tasted.So its a hit !!!
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