Blend yogurt, water, baisan and green chilies on a high speed to make it smooth and keep it aside

Heat oil in a pot, fry onions till golden brown. Add garlic in it and fry till it changes color.

Add tomato, red chilli, salt, turmeric powder and fry till the tomatoes leave oil.

Add the blender mixture in it and cook on high flame till it boils. After that turn the flame to medium and keep cooking. .

After an hour and half, check its consistency, it should not be very thick as the Pakoras will make it thicker. It should not be watery as well. Taste it and if you feel Besan is cooked then add fresh fried Pakoras it in or if you like pakora served separate just add tarka after that.

Stir it well, cook for few minutes and add Tarka in it.

Add Garam Masala and Dhaniya and serve hot.

Mix all the ingredients with water to make a medium consistency paste, not too thick or too thin.

Heat oil in a wok and scoop a tablespoon out of the mixture to fry Pakoras.

Heat oil in a pan and add onions to it.

When the onions turn golden brown add cumin seeds, red whole chillies and curry leave.

Don’t burn the onions, make them dark brown and cumin seeds should be little brown from edges.

Immediately add the Tarka to the Kari or onions will burn and ruin your Kari taste.

Choose the most sour yogurt for the Kari and it will be the most yummiest.

If you put the lid on, the Kari will boil so either cover it half and leave it for a while or do not cover it and stir it frequently.

Blender does not hold 2 liter so blend it in 2 shifts.

If your kari isn’t sour enough you can add some lemon juice at the end.