Ingredients:
2 large or 4 medium papad
For the curry mixture:-
1 cup fresh curd, room temperature
1.5 tsp coriander powder
1/2 tsp turmeric powder
1 tsp Kashmiri red chilli powder
1/4 tsp garam masala
For tadka:-
2-3 tbsp ghee or oil
1 tsp cumin seeds
1/2 tsp fennel seeds (saunf)
1/4 tsp methi seeds
1/4 tsp hing/ asafoetida
1 bay leaves
1-2 green chilli, chopped
1/2 inch ginger, chopped
1 cup water
1 tsp kasoori methi
1/2 tsp salt or as required (papad has salt, too)
1/4 cup coriander leaves
Dry roast papad (roast them on the flame directly or on a hot tawa or microwave for 1 minute). Break into pieces and keep aside. In a bowl, add all the curry mixture ingredients and whisk until smooth. In a pan, heat oil. Add all the tadka ingredients and sauté for a few seconds. Turn the heat to simmer, now add the curd mixture and stir continuously until it comes to a boil and oil starts separating from it. Add water and let it cook for 2-3 minutes. Now add kasoori methi, salt, papad pieces and coriander leaves. Mix well and cook for another minute. Sabzi is ready. Enjoy!
Note:-
Don’t use curd immediately after removing it from the refrigerator; otherwise, it can curdle. Instead, use curd at room temperature.
