Ingredients:
Left over bajji,bonda,channa dhaal vada,keera vada chop squeeze like the image shown
Green chilly chopped as half 3 to 4
Tomato medium size 4 to 5
Mint leaves half cup(5-6 sticks)
Coriander leaves half cup(5-6 sticks)
Coconut paste half cup
Garlic 4(optional)
Curry leaves 2 small sticks that is 10 to 12 leaves atleast chop it into small so it release good flavor
For seasoning:
Cashew nut 1 teaspoon
Anise seed 1 or 2
Fennel seed 1teaspoon
Biryani leaf(optional)
Kalpachi for flavor
Yelakaai broken 1
Cinnamon sticks 3
mentioned items i missed in snaps anyway add all for flavor
MasalaPowder:
Turmeric powder 2pinch
Chilly powder 2 teaspoon
Sambar powder 1teaspoon
Karimasala(Mutton masala powder give more flavor)or normal karimasal powder 2 teaspoon
Procedure
Take a plate and keep the vadas,bajji ready like this
Take a kadaai add 1 teaspoon ghee two teaspoon of oil then add cashewnut to cinammon sticks in the seasoning list one by one in order.
When it lightly warm add mint leaves and green chilly saute well for 30 seconds and then add onion,garlic to it.
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Then add turmeric powder and a pinch of salt mix well in onion
After 20seconds add tomato and all other powders that i mentioned and spicyness is upto your level
When tomato raw smell vanished and it was sauted well along with masala powders ,curry leaves half part then add water to your gravy stage or kulambu stage and mix the finely grinded soft coconut paste and required salt to it
Mix and stirrer well as my first kadaai not sufficient i transfered to big non stick kadaai so you better take a big kadaai for this because we add bajji ,vada so we need some space for mixing
Check the salt,spicyness and tanginess when it started to bubble add the vadas,bajjis,bondas,keerai vadas to it
Boil for 1 or 2 mins .So your yummy spicy Vada curry ready to serve just garnish with Curry leaves and Coriander leaves
