Separate the stems from the spinach leaves and wash them thoroughly under fresh running water. Now put the leaves on the strainer and strain all the excess water from them or keep the leaves on a plate and tilt the plate so that the water drips down.
Chop the spinach leaves with a chopping blade or in a food processor and keep them in a bowl.
Whisk the curd and add flour batter to it along with 750 gms. water. The batter to make kadhi is ready.Make sure that the lumps are not formed while making the batter.
heat oil in a pan and tamper the heeng and cumin seeds into it. Once the cumin seeds turns brown in colour put turmeric powder and green chilli into it. Stir the masala 1-2 times with the ladle and then add spinach to it. Stir the masala continuously so it mixes well with the spinach leaves. Pour 1 small bowl water into the pan and cover it. Cook for 6-7 minutes on low flame.
Open the lid of spinach and see that the leaves have become tender. Now put the flour batter into the pan and cook till it starts to boil. Stop stirring the recipe once the boiling starts and lower down the flame. Now put salt and red chilli into it. Cook the recipe on low flame for 10 minutes and stir at short intervals.
Spinach Kadhi is ready. Transfer it in a serving bowl and garnish with coriander leaves. serve it with chapati, naan, parantha or rice.