For Kadhi:
2 cups buttermilk
1/2 cup besan
1/2 tsp mustard seeds
1/2 tsp methi seeds (fenugreek seds)
1/2 tsp saunf (fennel seeds)
Green chilli
1/2 tsp turmeric powder
1 tsp garam masala powder
2 tsp oil
Salt to taste
Coriander leaves
For Pakode:
2 tblsp besan
1/2 cup chopped palak
1 small onion chopped
1/2 tsp cumin powder
1/2 tsp garam masala powder
Salt to taste
Oil for deep frying

Palak Pakode Ki Kadhi

1. Make a smooth, thick batter with besan and water. Keep aside.
2. Dissolve the besan for kadhi first in a little water and then in the buttermilk.
3. Heat 2 tsp oil. Fry green chili in it. Add methi seeds. When they turn dark brown, add mutard and saunf. Reduce heat and add the buttermilk.
4. Add haldi and garam masala powder and cook till the raw taste of besan goes. Now heat oil for deep frying.
5. Add chopped palak, onion and spices to the besan-batter.
6. Fry pakodas on medium heat. If the oil is too hot, the inside of the pakodas will not cook well.
7. Put the pakodas in the kadhi and garnish with coriander leaves.
8. Serve with paratha or pulav.
   Serves: 4
   Preparation time: 30 minutes