- Tomatoes – ½ cup chopped
- Green chilly – 1
- Ginger – 1 inch piece
- Oil – 2 to 3 tbsp
- Green Coriander – 2 to 3 tbsp (finely chopped)
- Dry fenugreek leaves – 1 tbsp
- Cumin seeds – ½ tsp
- Turmeric powder – ¼ tsp
- Coriander powder – 1 tsp
- Red chilli powder – ¼ tsp
- Prepare the papads: you can fry the papads in oil, roast them on the flame directly or microwave them for 2 minutes.
- Add ½ cup water to the curd and whisk well.
- Take 2 tbsp oil in a wok and heat sufficiently. When the oil is hot, add cumin seeds.
- Sauté and add asafoetida, turmeric powder, coriander powder and dry fenugreek leaves.
- Now add tomato, ginger, green chilly paste, followed by red chilli powder and cook the mixture till the oil starts separating.
- After cooking the masala add 1 cup water, cover and simmer for 15 minutes. Start adding the curd, little by little and stir the gravy constantly until it simmers again. Stir in one direction or else curd will separate in the gravy.
- Now add salt and some fresh coriander to the gravy. Break the papads in small pieces and add to the gravy.
- Cover the sabzi and cook on a low flame for 2 minutes.
- Transfer to a serving bowl and garnish with remaining chopped coriander.
- Serve this tantalizing papad sabzi with chapati, parantha, rice or naan.
- Don’t use curd straight from the refrigerator, as it will curdle when it is added to the hot gravy. Always use curd at room temperature.
- To use onion in the sabzi: Finely chop the onion and sauté it after the cumin seeds have browned. Add the spices to the onion mixture and proceed with step 4.