In a large mixing bowl take besan mix it properly using little water.

Now add curd and mix the mixture add salt, turmeric powder, kashmiri red chilli powder and 4 cups of water and whisk it.

Take a kadai put some oil, add fenugreek seeds, ginger garlic paste, green chilli slits and saute for 2 mins. Now add the kadhi mixture and get it to a boil, stir thoroughly. Cover it and let it cook for at least 10-15 mins in medium low flame.

Once boiled, put all the pakodas or bari into your mixture and cook it for another 2 minutes and add coriander leaves.

For tempering, take a tadka pan, put some oil, add mustard seeds, cumin seeds & hing and let it crackle, now add dried red chillies, curry leaves and cook for 1 min.