Remove it on a kitchen towel and keep aside.
Like wise, prepare the next batch of the pakodas with the remaining batter and keep aside.
Now, grind the ingredients mentioned in the ‘to grind’ table to a smooth paste using a mixer grinder and keep aside.
To prepare the gravy, heat oil in a pan, add the bay leaf, cinnamon stick, cardamom and let it release its aroma into the oil.
Add the fennel seeds, curry leaves and let it splutter.
Add the garlic and fry until golden brown.
Add the finely chopped onions and saute until transparent.
Add the tomatoes, green chillies, a pinch of saute and saute until the tomatoes are mushy.
Add the coriander and red chilli powder and saute for a minute.
Now, add the ground paste, 1.5 cups of water, salt and simmer until the masala paste is cooked well and the gravy comes together.
Add in the prepared pakodas and simmer for another 5 minutes.
The gravy will eventually be watery, but the pakodas will soak up the water and thicken the gravy.
Switch off the flame and garnish with coriander leaves.