• 

Ingredients:

• Basan/gram flour: 1 cup full
• Dahii / yoghurt: 2/half cup
• Onion: 1 onion slices
• Red chilli powder: 2 tablespoons
• Turmeric /haldi powder: 1 tbsp
• Salt to taste
• curry leaves: as a required flavour
• Whole red chilli / sabot Laal mirch: 7
• Cumin seeds/ zeera: 1 tablespoons full
• Mustard seeds: half teaspoon
• Oil: as desired.

Method:

• In a bowl arrange gram flour, yoghurt, red chilli powder, turmeric powder, salt and Water half a litre. Mix all these ingredients and set them aside.
• Heat the oil in a pan put the whole red chilli, cumin seeds, mustard seeds and when the aroma of spice comes then put a mixture of gram flour yoghurt … And stir it properly let it cook in medium heat for 30 minutes ( add water if needed)
• After 30 minutes add deep fry pakora in curry and turn off the stove.
• Heat oil in a pan then add slices of onion when it turns golden brown then add curry leaves, cumin seeds 3 whole chillies. After the aroma come then put this mixture in the curry.
  Hydrabadi curry is ready.
• It could be eaten with rice and roti too.