Indian stew and dumplings (Kadhi pakoda)

Method

1. For the kadhi, whisk the yogurt and flour in a bowl with 1 litre cold water, then set aside. Heat the 4 tbsp oil in a large pan and briefly fry the chilli, spice seeds and asafoetida. Add the onions, fry for 5-7 minutes to soften, then add the garlic and ginger paste. Cook for 5 minutes. Add the ground spices, curry leaves and yogurt mixture. Bring to the boil, then simmer for 1½ hours.
2. Make the pakodas. In a bowl, mix all the ingredients except the oil with 2-3 tbsp water (enough to bind). With flour-dusted hands, roll into about 12 walnut-size balls. Heat 2-3cm oil in a frying pan, then shallow-fry the pakodas for 3-4 minutes, turning, until golden all over. Stir into the kadhi for the last 10 minutes of cooking, along with the sweetcorn. Discard all but 3 tbsp of the oil in the pan.
3. For the tarka, heat the 3 tbsp oil in the pan. Break up the dried chillies, then add them with the remaining ingredients. Fry for 30 seconds, stirring, then tip on to the kadhi pakoda. Serve with basmati rice, mango pickle and poppadoms.