Papad in Gravy
This is an ideal recipe to prepare when you are tired of making the same ol’ vegetables or when on one fine day you realise there is no vegetable at home and you are in no moods of going to the market.
5 medium size udad or moong papad (poppodam),
1 tsp jeera (cumin seeds),
2 tsp ginger-garlic paste,
1/2 tsp turmeric powder,
1 tsp dhania (coriander) powder,
1 tsp red chilli powder,
1 green chilli; finely chopped,
1 cup yogurt; beaten,
Water as per requirement,
Salt to taste,
3 tbsp ghee (butter),
Oil for deep frying,
Chopped coriander leaves to garnish.
Heat oil for frying papad and fry them. In a wok melt the ghee, add jeera and when they splutter add ginger-garlic paste, green chillies and fry it for 2 minutes. Then add all the spices and cook for 2 minutes. Then pour in beaten curd, mix and add water as per requirement. Add salt, and let the gravy boil. Then break the fried papad into small pieces and cook for 2-3 minutes, garnish with coriander leaves and serve with parathas.