In a bowl, mix the yoghurt and gram flour together and whisk into a smooth batter.
Add the water and whisk together. If lumps form at this stage, pass through a sieve
Heat the oil in a pan over a medium heat and temper the panchphoran and asafoetida. Be careful not to burn the spices. Tempering is the process of cooking spices in hot oil briefly to release their flavours.
Add the gram flour batter, tumeric, chilli powder and stir until it thickens a little. It will start to thicken almost immediately. Add a little water if it becomes too thick. Look at the video for the consistency to aim for. Constant stiring is important to ensure no lumps form and it does not stick to the bottom of the pan.
Add your greens and cook for a few more minutes. If you are using spinach you will see it wilt in a couple of minutes