In a bowl mix curd and 2 tbsp gram flour, 3 cup water and whisk till smooth. Keep aside.
In another bowl whisk the gram flour and water to make a smooth batter for the pakoras.
Add in salt, red chili powder & mix well. Make sure the mixture is whisked well.
Heat the oil in a kadhai or in a deep frying pan, with your hands drop the pakora batter in the oil. You can also use a spoon if required.
Fry the pakoras both sides till they turn golden in colour. Strain and keep aside.
Now heat the oil in another pan, add in the methi seeds and saute. Add in the chopped garlic and saute for a few minutes.
Add turmeric powder, red chili powder and salt. Cook for 2 minutes and add in the gram flour and curd mixture.
On a medium flame bring the kadhi to a boil, keep stirring.
Lower the flame, cover and cook the kadhi for 10 minutes, add in the pakoras and cook it for 2 minutes more. If the kadhi becomes too thick then add some water.
For tempering: Heat the ghee in a tadka pan add red chili, after 1 minute pour the tadka on the kadhi, garnish with coriander leaves.
Serve hot with boiled rice or chapatis.