Methi pakoda curry

I have been meaning to post this recipe for a long time, but there were two problems 1) When I made this dish a few months back, and also remembered to click pictures I had added too little water, which ended up in making a gravy dish ...dry. 2)When I prepared it again this week (with sufficient water)I couldn't take pics as the camera battery was completely discharged :(.
What would you have done under the given circumstance? I'm sure you would have prepared it for the third time this time taking ample precaution to get both  the quantity of water in the dish and charge in the camera battery right...but NOT ME!
I decided to go ahead with the post,...yes with the pictures of slightly dried up gravy and a warning to add loads of water ! So here goes.......

Methi pakoda curry

Ingredients for pakoda:

Methi (fenugreek) leaves – 250g

Besan – 1/2 cup

Rice flour – 1 tbsp

Onions - chopped

Chilli pdr – ½ tsp

Coriander pdr – 1 tsp

Cumin pdr – ½ tsp

Salt – ½ tsp or according to taste

Water  -  1/2 cup

Oil – 2 Tbsp

Ingredients for curry:

Oil – 1 tsp

Whole jeera (cumin seeds)

Onions – finely sliced

Ginger paste – 1 tsp

Garlic paste – 1 tsp

Tomato – 2 chopped

Chilli pdr – ½ tsp

Turmeric – ¼ tsp

Coriander pdr – 1 tsp

Cumin pdr – ½ tsp

Salt – ½ tsp

Sugar – 10/12 grains

Water – 2 cups

Coriander leaves – ½ cup

How To:

For the pakodas: 

Clean the methi leaves and chop coarsely. Mix all ingredients of pakora excepting oil (you can add a few drops of oil, but it is not mandatory. My mom adds a few drops for crispyness) into batter consistency. Ideally there is no need to add water, as methi mixed with salt will release water.If needed, you can add a little water, but be very careful. It is safer to sprinkle little by little. Now fry small pakoras in a non-stick pan.

For the gravy:  Add oil in a non-stick pan and heat. Add the cumin seeds, and as they begin to splutter, add the onion slices and fry them till golden brown. Next add the ginger paste, garlic paste, coriander dr, cumin pdr, turmeric, salt, sugar, tomato and fry till oil separates. Now add 2 cups of water and bring to a boil. Boil for 5 minutes, and add the methi balls. Boil for another 5 minutes and serve, garnishing with chopped coriander leaves, and Voila ! Your yummy methi pakoda curry is ready !

 You can also have these yummy pakodas with tea, I keep a few aside before adding them to the gravy...I just love the dry pakodas with rice and dal...uummm Yummy !

 Tip : You can store the gravy and the methi balls separately to avoid the gravy being completely soaked up by the balls. Just before serving, heat the gravy and pour it on the balls arranged in a bowl !