Kadhi, an Indian word that is quite difficult to spell using the Roman alphabet, is quite popular particularly amongst the North Indians and those from Gujarat and Rajasthan. Everybody has their own version of the kadhi. Bengalis too have taken to it although it is not a traditional Bengali dish. Most Bengalis have it as a side dish. My mum made both the kadhi with pakoras as well as the plain one without the pakoras. My mother’s special touch was the Kashmiri mirchi ka chaunk (the tempering with Kashmiri chilli powder), she used pure ghee usually home made.
I have embedded the video demonstration (below) that is quite easy to follow, but all the same here is the detailed recipe.