Kadhi Pakora (Yogurt and Gram Flour Curry with Fried Fritters)

Whisk the yogurt in a large heavy-bottomed pot until smooth. Add 60 g besan and whisk until there are no lumps.

Pour in the water gradually while whisking. Stir in the turmeric, chilli powder, ground coriander, grated ginger and 2 tsp salt.

Set the pot over medium heat and stir constantly with a whisk or wooden spoon until the mixture comes to a full boil, about 10 minutes. Constant stirring keeps the yogurt from splitting.

Reduce the heat to low, partly cover the pot and simmer for 35 minutes, stirring every 5 minutes. The kadhi should thicken to a pouring-cream consistency and lose its raw besan smell. Add a splash of hot water if it gets too thick.

While the kadhi simmers, make the batter. Mix 100 g besan, onion, spinach, green chillies, ajwain, crushed coriander seeds, baking soda and 1/2 tsp salt in a bowl.

Add water a little at a time, mixing with your hand or a spoon, until you have a thick, sticky batter that clings to the vegetables. Beat it for 2 minutes so it turns light.

Heat the oil in a karahi over medium heat until a drop of batter rises to the surface in a few seconds. Drop in tablespoon-sized portions of batter, without overcrowding the pan.

Fry the pakoras for 3 to 4 minutes per batch, turning occasionally, until deep golden and crisp. Drain on paper towels.

Taste the kadhi and adjust the salt. Add the fried pakoras to the pot and simmer gently for 10 minutes, so they soak up the curry and turn soft.

For the tarka, heat the ghee in a small pan over medium heat. Add the cumin and fenugreek seeds and let them sizzle for 20 seconds.

Add the dried red chillies, garlic and curry leaves. Fry for about 1 minute until the garlic is light golden. Do not let it darken or it will taste bitter.

Pour the hot tarka over the kadhi, cover for 2 minutes to trap the aroma, then stir lightly. Garnish with fresh coriander and serve hot.