n  nn 1. Wash and chop the spinach finely. Grind the green chillies and ginger into a fine paste.nn  nn 2. Mix 1/4 cup of chickpea flour in 2 cups of Yogurt, add 1 cup of water and beat well without any lumps, . If required use a blender.nn  nn 3. Heat a sauce pan on medium heat, add oil, when hot add fenugreek seeds, mustard seeds, cumin seeds, dry chilli, asafoetida, curry leaves and turmeric. When the mustard and cumin starts to splutter add the ginger and greenchilli paste, saute for 5 secs and add the chopped spinach. Cook till the spinach is half done.nn  nn 4. Lower the heat, and add yogurt mixture, mix well. Add 2 or more cups of water depending on the consistency of kadhi. Increase the heat to medium and keep on stirring the mixture till it boils. Let it boil for 8 - 10 mins.  Palal kadhi is ready. nn  nn 5. You can serve it as it is or can also add pakoras to it.  Serev hot with roti or rice.nn Recipe for pakoras follows.nn  nn  nn Making Palak Pakoras for Kadhi (Optional)nn  nn 1.25 Cups Chickpea flour/ Besannn 2 cups Spinach/ Palak Finely Choppednn 1/2 cups finely chopped onionsnn 3/4 Teaspoon Redchilli powdernn 1/2 Teaspoon Ginger Garlic Pastenn 1/2 Teaspoon Ajwainnn 1/2 Teaspoon Corinder powdernn Salt to tastenn Pinch of baking sodann Oil for Deep Fryingnn  nn Method:nn  nn 1. Start heating the oil in a pan/ kadai on medium heat for deep frying.nn  nn 2. In a bowl add all the ingredients except chickpea flour and oilnn  nn 3. Mix all the ingredients well, add the chickpea flour and mix well to make a thick batter. Use little water if required. The batter should be thicker than the normal pakora batter.nn  nn 4. When the oil is hot, make small round or oval shaped pakoras. Fry on medium flame till they are colored brown on all the sides.nn  nn 5. Soak these pakoras in hot kadhi and serve. Garnish with some coriander leaves.n