Pakora- For the pakore, take all the ingredients in a bowl and mix.
Add about one-fourth cup of water and mix well.
Heat sufficient oil in a wok.
Drop small portions of the mixture into the hot oil and deep-fry till golden brown. Drain on absorbent paper and set aside.
Kadhi-For the kadhi, whisk the yogurt well. Add the gram flour and whisk thoroughly till smooth.
If the curd is not sour then add 1 tbsp of lemon juice to curd and leave outside for an hour).
Add turmeric powder, salt, coriander powder, chilli powder and 4 cups of water and mix well.
Heat the oil in a heavy bottomed deep kadai.
Add the fenugreek seeds, cumin seeds and mustard seeds. Let them crackle.
Add the ginger and sauté for a minute.
Stir in the yogurt mixture, bring to a boil and cook on low heat for about 25-30 minutes, stirring occasionally.
Now add fried pakoras and cook on low heat for another fifteen minutes.
Just before serving temper it with tadka(ghee, crushed coriander seeds, cumin, mustard seeds - ¼th tsp each & whole red chillies- optional).
