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Kadhi:-

Curd/ dahi: 800g
Haldi: 1/2 tsp
Red chilli : 1/2 tsp
Coarse Dhaniya powder: 1 tsp
Salt: to taste
Besan: 8-10 tbsp
Ajwein/ carrom seeds: 1/2 tsp

-mix everything together without any lumps and set aside.

Tadka:-

Mustard oil: 1/2 cup ( smoked out)
Hing: 1/4 tsp
Whole red chilli: 2
Methre: 1/4 tsp
Mustard seeds: 1/2 tsp
Cumin/jeera: 1/2 tsp
Curry pata: 5-6 sprigs
Ginger garlic paste: 2 tbsp
Salt: to taste
Red chilli: 1/4 tsp
Haldi: 1/4 tsp
Dhaniya: 1 tsp

-on medium heat add the smoked mustard oil, toast hing, red chilli, mustard seeds, Methre and cumin 1 by 1.
-once the cumin spatters add the curry pata along with the ginger garlic paste.
-once the raw garlic smell goes away add the dry spice powders and cook for 30 seconds.
-now add the kadhi mix along with the same amount of water. Combine them thoroughly and let it cook on low heat for about an hour.

Pakode:-

Onions: 2 medium (chopped )
Spinach: 2 handfuls (chopped)
Green chillies: 4
Garlic: 5 cloves
Curry pata: 1 sprig
Besan: 2-3 tablespoons
Baking soda: a pinch
Salt: to taste
Red chilli: 1/2 tsp
Dhaniya powder: 1/2 tsp
Ajwein: 1/2 tsp
Garam masala: 1/4 tsp

-chop all the vegetables evenly and add them to the bowl, add the besan and all the masalas.
-mix everything thoroughly, pressing hard on the vegetables as they release moisture. Add water if required to make a thick batter.
-heat oil on medium heat, drop the batter into even sized balls. Fry till lightly brown and take them out.
-let them cool, press them between your hands slightly and refry them on medium high heat till they turn a deep golden brown.
-add the pakoda to your kadhi in the last 10 minutes of cooking. Top the kadhi with a degi mirch and ghee ka tadka and some chopped Dhaniya.
-serve hot with rice and papad!!!