For The Spinach Koftas

3/4 cup blanched and chopped spinach (palak)

1/4 cup besan (Bengal gram flour)

salt to taste

1/2 tsp cumin seeds (jeera)

1/2 tsp chilli powder

a pinch baking soda

oil for deep-frying

For The Kadhi

1 cup whisked curds (dahi)

2 tbsp besan (Bengal gram flour)

1 tsp cumin seeds (jeera)

a pinch asafoetida (hing)

6 curry leaves (kadi patta)

1 tsp finely chopped garlic (lehsun)

1/2 cup thinly sliced onions

salt to taste

1 tsp ginger-green chilli paste

1 tbsp oil

1/4 tsp turmeric powder (haldi)