Method:

so that they mix thoroughly as well. now heat up the oil. Add the mustard seeds, kadhi patta, turmeric and heeng and then
pour in the liquid. Add the water and let the whole thing simmertill the "kachcha" taste of besan is gone i.e. till the whole
thing tastes as if" kadhi pak gayi hai". If the water has evaporatedby now do add more as now we'll add the pakode to the
kadhiand boil the whole thing till the pakode get completely soaked.Making kadhi is not as difficult as it seems from the
recipe butit might take you a little bit of practice to perfect the ART asit takes some instinct.

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