Method

1. WHISK the curd in a bowl. Add gram flour, chilli powder, turmeric powder and salt and whisk to mix well.
2. Then add 1.2 litre water and whisk again. (To get a kadhi of better consistency, instead of curd use 1.7 litres buttermilk.)

To prepare the pakorha

1. Mix all the ingredients together, add about three tbs water and mix well. Heat oil in a kadai and drop spoonfuls of the batter to make about 20 dumplings. Deep fry over medium heat until golden.
2. Remove to an absorbent paper to drain the excess fat. Heat ghee in a pan, add fenugreek seeds and stir over medium heat until they begin to pop. Add curd (or buttermilk) and bring to a boil, stirring continuously. Lower the heat, cover and simmer, stirring occasionally, until of thin sauce consistency. Then add potato roundels, bring to a boil, lower the heat and simmer, stirring occasionally, until the potatoes are cooked (for about six minutes).
3. Add the pakorhas and onion roundels, bring to a boil, and simmer on low heat, stirring occasionally, but carefully, until the kadhi reaches a thick sauce consistency. Remove and adjust the seasoning.

To prepare the tempering

1. Heat ghee in a frying pan, add the mustard seeds, cumin seeds and coriander seeds. Stir over medium heat until they begin to pop.
2. Then add asafoetida and stir until it puffs up. Add whole red chillies and stir until they change colour (bright red). Add chilli powder and stir well.
3. Remove from heat and pour over the kadhi.

To serve

1. Remove to a bowl and serve with steamed rice.