For the pakora. First take the besan, add finely chopped onions, green chiles, ginger, awjin, salt, turmeric and red Chile powder. Finely chopped coriander leaves you can add methi or spinach instead. Add curd water to make a batter. In a khadi add oil and fry them in low flame so that it it cooked till inside

Now for the kadhi take besan. Add curd. Mix them well. Now add finely chopped garlic, onions and ginger, turmeric and red Chile powder, dhaniya and jeera powder. Green chiles. Salt to taste. Add atleast 5-6 glass of water and mix it. Now in a khadi add oil, then add whole jeera, pinch of hing dried red chile,methi.put the kadai mixture and let it cook in low flame for 25-30 min.

Now add the pakora. For the tempering add ghee, add whole jeera and dhaniya just stir it. Put off the flame and pinch of kashmiri red Chile powder. Pour it over the kadai. Serve it with steamed rice. Garnish it with coriander leaves.