Kadhi Pakora

For the kadhi: in a large bowl, whisk 80 g gram flour thoroughly with 450 g yogurt until smooth and free of lumps. Stir in half the turmeric (0.5 tsp), 1 tsp ground coriander and 1 tsp ground red chili powder. Slowly pour in 1.4 L water in a thin stream, whisking constantly, until the mixture is thin and even. Set aside.

Heat 30 ml mustard oil in a heavy-bottomed pot over medium heat. Add 0.5 tsp fenugreek seeds, and after 20-30 seconds add 1 tsp cumin seeds and a pinch of asafoetida (hing) — fry until fragrant, about 30 seconds, taking care the fenugreek doesn't burn and turn bitter.

Add 1 finely chopped onion, grated ginger (20 g), minced garlic (3 cloves) and 1 chopped green chili. Sauté for 2-3 minutes until the onion softens and turns lightly golden.

Pour the prepared gram flour-yogurt mixture into the pot, stirring constantly over medium-high heat until the kadhi comes to a boil — this prevents the yogurt from curdling. Reduce the heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until the kadhi reaches the consistency of thin sour cream. Season with salt to taste after about 15 minutes.

While the kadhi simmers, make the pakora batter: in a bowl, combine 120 g gram flour, 1 finely chopped onion, 1 chopped green chili, the remaining turmeric (0.5 tsp), 0.5 tsp ground red chili powder, 50 g yogurt and salt to taste. Gradually add about 100 ml water, mixing into a thick batter with the consistency of heavy sour cream. Just before frying, stir in a pinch of baking soda.

Heat 500 ml oil in a deep pot to 175-180°C. Drop small spoonfuls of batter into the hot oil and fry in batches for 3-4 minutes, turning, until evenly golden-brown and crisp. Transfer the pakoras to a paper towel to drain excess oil.

About 5-7 minutes before the kadhi finishes cooking, add some of the fried pakoras directly into the gravy so they soak it up and turn soft; keep the rest aside crispy for topping.

Melt 2 tbsp ghee in a small saucepan over medium heat, add the remaining cumin seeds (0.5 tsp) and ground red chili powder (0.5 tsp), let sizzle for 20-30 seconds until fragrant, then remove from heat immediately. Pour this tempering over the kadhi, sprinkle with chopped cilantro (15 g) and serve hot, traditionally with steamed rice.