PREPARATION

1. In a bowl, add 250 grams split bengal gram, 500 milliliters water and soak for 4 hours.
2. Transfer this into a blender, add 1 teaspoon fennel seeds, 3 dry red chili, 2 tablespoons ginger, 1 teaspoon salt and blend it into a paste.
3. In a another blender, add 65 grams coconut, 25 grams cashews, 50 milliliters water and blend it into a paste. Keep aside.
4. Heat sufficient oil in a heavy skillet, add a tablespoon of blended split bengal gram in it and deep fry these until golden brown and crispy.
5. Drain it on an absorbent paper and keep aside.
6. Heat 25 milliliters oil in a heavy skillet, add 1 cinnamon stick, 1 bay leaf, 1 star anise, 4 pods cloves, 2 pods green cardamom, 2 stone flower, 1/2 teaspoon fennel seeds and stir for 2 - 3 minutes.
7. Then, add 180 grams onions and fry till translucent or until it turns golden brown in color.
8. Add 1 tablespoon ginger garlic paste and mix it well.
9. Now, add 370 grams tomato, 1 tablespoon green chili, 25 - 30 curry leaves and mix it well.
10. Cook for 5 - 7 minutes on medium heat.
11. Add 1 teaspoon salt, 1 teaspoon red chili, 1/2 teaspoon turmeric, 1 teaspoon coriander powder, 1 teaspoon garam masala and mix it well.
12. Cover it with lid and cook for about 3 - 5 minutes.
13. Open the lid and give it a nice stir.
14. Add 800 milliliters water and mix it well.
15. Then, add the blended coconut paste and mix it again.
16. Cover it with lid and cook for about 15 - 20 minutes on medium heat.
17. Open the lid and give it a nice stir.
18. Now, add the fried vadas in it and mix it well.
19. Cook for 5 - 7 minutes on medium heat.
20. Add 2 tablespoons coriander and mix it well.
21. Cook for another 3 - 5 minutes on medium heat.
22. Remove it from heat.
23. Serve.