Dubki Kadhi

**Make the besan pakoda batter:** Take 60g of besan and mix with chopped onion, green chillies, ginger, salt, and a pinch of turmeric. Add water gradually to make a thick batter.

**Fry the dubkis (pakodas):** Heat oil in a kadai. Drop small spoonfuls of the batter into the hot oil and fry until golden brown. These small fritters are the "dubkis" that give the dish its name. Drain and set aside.

**Prepare the kadhi base:** Whisk together sour curd, remaining besan (40g), turmeric, red chilli powder, coriander powder, and salt until completely smooth with no lumps. Add water and whisk again.

**Cook the kadhi:** Pour the curd-besan mixture into a heavy pan. Cook on medium heat, stirring continuously, until it comes to a boil. This prevents the curd from curdling.

**Simmer:** Reduce heat and simmer the kadhi for 15–18 minutes, stirring occasionally, until it thickens slightly and the raw besan taste disappears. The kadhi should coat the back of a spoon.

**Prepare the tempering:** Heat mustard oil in a small pan until smoking, then reduce heat. Add mustard seeds and cumin seeds. Once they splutter, add dried red chillies, curry leaves, and garlic.

**Add the tempering:** Pour the tempering into the simmering kadhi. Stir well and cook for 2 more minutes.

**Add the dubkis:** Gently slide the fried pakodas (dubkis) into the kadhi. Simmer for 3–4 minutes so they absorb the kadhi flavour and soften slightly.

**Serve:** Garnish with fresh coriander leaves and serve hot with steamed rice.