Prepare a pakoda batter with besan. Salt,green chili, chopped palak, methi, onion, ajwain. and water.
Make pakoras from the batter and deep fry themin oil. When done, soak the pakoras in some water. Keep aside. (Alternately you can make them in an appam pan)
Mix the curd and besan well till there are nolumps. Add the ginger-chili paste,1 ½ cup water and keep the vessel on a lowflame.
Add salt. Stir continuously and boil on a lowflame.
Oil or Heat ghee in a deep vessel, add thewhole spices ie cinnamon, cloves, pepper corns, add mustard seeds asafoetida,cumin seeds, dry red chilies, coriander seeds, the soaked drained methi seeds,curry leaves.
Take the vessel away from the flame, add redchili powder, haldi powder, coriander powder.
Place back on the low flame and immediatelypour the boiled kadhi over the Vaghar
Add the pakoras after squeezing out the excesswater lightly.
Serve hot with rice, or khichadi