Kadhi Pakora

Mix curd and gram flour thoroughly until smooth.

Add onion, garlic, ginger, turmeric, red chilli powder, coriander powder, cumin powder, and salt to the curd mixture and mix well.

Add 6–7 times water compared to the curd and stir to combine.

Heat oil in a pot and add fenugreek seeds, cumin, dry red chilli, and asafoetida.

Pour in the curd mixture and cook on low heat for 30 minutes, stirring occasionally.

For the pakodas, mix gram flour with salt, green chilli, turmeric, red chilli powder, coriander seeds, cumin, baking powder, and spinach.

Add water gradually to make a thick batter.

Heat oil and fry spoonfuls of the batter on low heat until half done. Remove and rest briefly.

Refry the pakodas on higher heat until golden brown and crisp.

Check the Kadi—it should be thick and creamy with no raw taste.

Plate the Kadi and add the pakodas 10 minutes before serving.

For tempering, heat Desi Ghee in a small pan, add coriander seeds and cumin, and roast lightly.

Turn off the gas and add red chilli powder, then immediately pour the tempering over the Kadi.

Garnish with fresh coriander leaves and serve hot.