Vada curry

This is the first time I've made this curry. It turned out pretty good. I've had this curry before, back in India. My mom makes a really good version of it. (She steams her vadas. And of course her curry is very yummy). I wanted to make a curry that is low in calories and yet very tasty. I hope some of you will try this out and give me your opinion.

The vadas in this curry are not the traditional vadas. These vadas have some of the ingredients of traditional vadas (I will post the traditional vada recipe on a later day) and they are not deep fried. Here is a step-by-step photo instruction on how to make "vadas" for our curry today.

  

Step 1: Mix the following ingredients together in a bowl. 1 cup garbanzo bean flour, 1/4 cup finely chopped onions, 1 tbs cilantro, 1/4 tsp turmeric powder, 1/4 tsp garam masala, 2 oz water. 

Step 2: Use a spoon to scoop up small portions and cook it in a non-stick fry pan without oil  Cook for a minute or two. This is done to ensure that the vadas retain a certain shape in the curry.

(you can use olive oil spray, if you desire)

Step 3: We are now ready to make the curry or the gravy.

Fry a pinch of fennel seeds, 1/2 cinnamon stick and 2 cloves in 1/2 tbs of olive oil. 

Step 4: Add one cup of finely chopped onions and fry till slightly brown.

Step 5: Add 2 finely chopped tomatoes. (I used 2 large roma tomatoes).

Step 6: Add 1/2 tbs of minced garlic, 1/4 tsp of turmeric, 1 heaping tbs of coriander powder, 1/2 tsp of garam masala, 1/4 tsp of chilli powder and salt to taste.

Step 7: Mix the spices well and add 1/2 cup of low fat coconut milk and 1 tbs of cilantro. You are almost done...

Step 8: Add 1/2 cup of water. Bring the curry to a boil and drop the "vadas" into the curry. Let the "vadas"cook on medium heat for about 10 minutes. Serve with warm rice.