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Papad ki subzi
Ingredients:
Papad (fried and broken into 2/3 inch pieces) - 200 gms
Ghee - 6 tbsp
Yogurt - 300 gms
Cumin seeds - 1 tsp
Coriander powder - 2 tbsp
Red chilli powder - 1 tsp
Ginger-garlic paste - 4 tbsp
Ginger (chopped) - 1 tsp
Green chillies (chopped) - 1 tbsp
Coriander (chopped) - 2 tbsp
Salt to taste
Method: Heat ghee in a pan, and add the cumin seeds. When they start to crackle, add ginger garlic paste, red chilli powder, coriander powder and turmeric powder. Fry for three to four minutes over medium heat, add chopped ginger and green chillies. Then add the beaten yogurt and fry for another three minutes. Add 1 cup of water and bring to a boil. Put the papad pieces into the boiling gravy and lower the flame to a simmer and cook for six and seven minutes. Season to taste, remembering that papad is already salted. Garnish with fresh coriander.
Ingredients:
Papad (fried and broken into 2/3 inch pieces) - 200 gms
Ghee - 6 tbsp
Yogurt - 300 gms
Cumin seeds - 1 tsp
Coriander powder - 2 tbsp
Red chilli powder - 1 tsp
Ginger-garlic paste - 4 tbsp
Ginger (chopped) - 1 tsp
Green chillies (chopped) - 1 tbsp
Coriander (chopped) - 2 tbsp
Salt to taste
Method: Heat ghee in a pan, and add the cumin seeds. When they start to crackle, add ginger garlic paste, red chilli powder, coriander powder and turmeric powder. Fry for three to four minutes over medium heat, add chopped ginger and green chillies. Then add the beaten yogurt and fry for another three minutes. Add 1 cup of water and bring to a boil. Put the papad pieces into the boiling gravy and lower the flame to a simmer and cook for six and seven minutes. Season to taste, remembering that papad is already salted. Garnish with fresh coriander.
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