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Papad ki Sabzi/Poppadom Curry
Serves: 3-4
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INGREDIENTS:
2 teaspoons fenugreek seeds
3 large papads
½ teaspoon red chilli powder
¼ teaspoon coriander powder
3-4 pinches of turmeric
2 pinches of hing (asafoetida)
salt, to taste
1 tablespoon oil
¼ teaspoon each cumin and mustard seeds
1 tablespoon yoghurt
2 cups water
METHOD:
Boil fenugreek seeds in some water until soft but not mushy
Drain, pour cold water over them and drain again. Set aside
Break papads into rough squares
Dissolve dry spices and salt in half a cup of water
Heat a heavy pan and add oil
Add seeds; allow sputtering and then add the spice water
Add yoghurt and stir continuously until the whiteness has
gone
Add remaining water and fenugreek seeds, bring to the boil
Add papad pieces, bring back to the boil
Cook on low heat, covered, for 3-4 minutes or until papad is
soft
TO SERVE:
Serve hot with chapati.
73 jain cuisine