First grind the yogurt, 2 table spoons chickpea, 2 table spoons coriander leaves, half tea spoon cumin seeds salt 1 green chilly (if you want spicy use 2 chillies), 1 tea spoon turmeric powder and 3 cloves of garlic. Add a little water to it. It looks like a smoothie.

As the onions become transparent add 1 stock of curry leaves to it with the stock. Add the complete mixture from the grinder, you will need to add more water and salt as per taste as this will thicken up. Stir in short breaks. This is called the "Kadi". Taste n check if the consistency and the salt is ok. Close the flame once done.

In a bowl take the remaining onion, add the remaining chickpea flour, baking powder, chopped coriander leaves, salt as per taste, remaining turmeric powder and very little water to make a thick batter. Mix well.

Take enough oil for deep frying in a deep pan or skillet. Once the oil is hot, with a tea spoon leave scoops of this onion batter in the oil. Once these are golden brown remove them and keep aside. These are called bhajia. You can eat this bhajia with any chutney or with ketchup.

Now put these bhajia's in the kadi.

You need to season the kadi. Take 1 table spoon of olive oil in a small fry pan, once it's hot put the curry leaves, the remaining garlic cut into 4 parts of each cloves, cumin seeds, mustard seeds. Add all these ingredients together to the hot oil with the flames on low. Once it starts to sizzle add the asafoetida to it and close the flame and add this hot sizzling seasoning to the kadi and put the lid over the kadi. This is called a "Baghar"