Vadiyalu Curry

1 cup of Vadiyalu - Fry in oil till golden brown and set aside.
3-4 tbsp Oil
1 tsp Cumin Seeds
1 tsp Mustard Seeds
8-10 Curry Leaves
3 Medium Onions, finely chopped
Salt, as needed
¼ tsp Turmeric Powder
1 tsp Ginger-Garlic Paste
2 tsp Red Chilli Powder
1½ cup Water
Freshly Chopped Coriander Leaves for garnish

Heat oil in a pan. On low flame, fry cumin seeds and mustard seeds till they splutter. Add curry leaves, onions, salt and turmeric powder. Fry till the onions turn soft and light golden in color on medium flame. Add ginger-garlic paste and fry for about 2 mts. Then add chilli powder and mix well. Add the fried vadiyalu and water. Bring it to boil, reduce the flame and cook for about 15 mts. Adjust salt and chilli powder. Once the vadiyalu are cooked and the gravy turns thick, turn off the flame. Add chopped coriander leaves. Serve hot.

Note - Can add ¼ cup of milk after the curry is taken off the flame.