Fenugreek seeds – 1½tsps (whole or coarsely ground)
Mustard seeds – 1 tsp
Jaggery powder – 1 tsp
Water – 3/4 cup
Coriander powder – 1 tsp
Turmeric powder – ½tsp
Red chili flakes – 1 tsp (adjust to taste)
Cinnamon – 1 inch stick
Asafoetida – ¼ tsp
Mustard oil – 2 tsps
Fresh coriander leaves – finely chopped
Soak tamarind in half a cup of water for 30 minutes. Extract the juice and discard the seeds if any.
Dry-roast the fenugreek seeds and mustard seeds together on a low heat. When the seeds turn a couple of shades darker, turn off the heat. Allow the seeds to cool to room temperature. Grind them to a powderin a blender or using a mortar & pestle.
Roast the papads on an open flame, for a few seconds each side, till they turn crisp. Crush the roasted papad roughly – about 1-2 inch pieces, and don’t worry if the sizes aren’t uniform. A little bit of unevenness adds character.
Heat 2 tsps of mustard oil in a thick-bottomed pan.
Add mustard seeds, asafoetida and cinnamon stick in that order.
When the mustard seeds splutter, add red chili flakes, turmeric powder and coriander powder.
Stir and pour in the tamarind juice, jaggery and half a cup of water.
Simmer for 5 minutes. Add the salt at this stage if required, because papad tends to be generously salted and usually no added salt is needed in this curry.
Add the cracked roasted papad and mix well. The papad will absorb all the moisture and spices in 3 to 4 minutes.
Take it off the heat at this stage.
Garnish with chopped coriander leaves. Serve papad ki sookhi sabzi as an accompaniment to an Indian meal. As a variation, stir papad ki sookhiSabzi into plain yogurt and serve it as a raita with pulao or biryani.
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