Rajasthani Dahi Papad ki Sabzi 

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.