For kadhi :- Put all the ingredients of kadhi except dried mint leave and fenugreek leave in a bowl and mix well till no lumps remain then keep aside.

For pakoda: - mix all the ingredients of pakoda mention above and make lump free smooth batter. Then heat the oil and make pakoda till golden brown on medium flame then keep aside.

Heat oil in non stick pan add asafoetida, mustard seeds let the mustard seeds start popping and crackling. Then add cumin seeds, coriander seeds, dried red chillis, chopped green chillis, kadhi leaves fry for few seconds.

Now add kadhi mixture which already prepared. Mix it well on medium flame and let the kadhi come to boil continue to simmer flame for about 20-25 min.

Do keep stirring at intervals.

Then add pakoda and let them cook for about 5-10 min.

Add crushed dried mint and crushed fenugreek leave cook for 2-3 min. The consistency of kadhi is neither thick nor thin.

Then switch off the flame. Kadhi is ready to serve. Enjoy with Phulka or Rice.