Papad ki Sabzi

When you've grown up on one style of cooking (read North Indian), there are a couple of things that can happen. Either you get stuck with just liking that kind of food or if you are foodies like us, you will crave for different styles of cooking the same dish or even completely new dishes. 

Chasing to identify a different Indian gravy, we were led to this unique dish mostly cooked in the western part of India. It is Indian poppadoms cooked in a mellow yogurt based gravy. Subtle spices and a lot of nice flavour. Worth a try! 



Ingredients (serves 2)

4 urd daal papad (deep fried or roasted)
1 medium onion finely chopped
1 plum tomato finely chopped
1 tsp gram flour
3/4 cup curd
1 1/5 cup water
1/2 tsp red chilli powder (degi mirch)
1/4 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp cumin seeds
1/4 tsp hing
1/4 tsp fenugreek seeds
oil
salt

Method

1. Soak fenugreek seeds in water for at least 30 mins to reduce their bitterness.

2. In a pan, heat oil. add hing and cumin seeds to it. Add turmeric powder, chilli powder, coriander powder and salt in curd.

3. Now add onion and saute till golden brown.

4. Take a spoon of gram flour and add it to pan and saute it for 2- 3 mins.

5.  Add curd mixed with spices to pan and let it cook for 2-3 mins.

6. Now add water to the pan to form gravy and once it boils, throw in chopped tomatoes and cover it with a lid and let it simmer for 5 mins on slow heat.

7. Add roasted / fried papads to the gravy.

Garnish with fresh coriander and serve piping hot with ghee chupadi (glazed with butter) chapati.



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This blog is from the kitchen of Neha Gupta and Mridul Karkara. We go about our days pretending to be HR Managers and Business Consultants respectively, though in reality, just thinking about our next big meal! This food blog is a representation of our experiments in the kitchen and for the simple joy of cooking and sharing!

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