necessary ingredients
Papad-4
Curd - 1/2 cup
Tomatoes - 2 feathers
Green Chillies - 1
Ginger - 1 inch piece
Oil - 2-3 tablespoons
Green Coriander - 2-3 table spoons (finely chopped)
Kasuri Fenugreek - 1 table spoon
Cumin - ½ teaspoon
Asafoetida - 1 pinch
Turmeric powder - ¼ teaspoon
Coriander Powder - 1 Tablespoon
Red Chilli Powder - ¼ teaspoon
Salt - ¼ teaspoon or according to taste
Method
First of all, let the papad roast: Add oil to the papad and fry it in the frying pan, roast the same on the gas and can microwave easily and roast in microwave for 2 minutes.
Sprinkle the curd with half cup of water.
To make a vegetable: add 2 tablespoons of oil in a pan and heat it. When the oil is hot, add cumin to it and fry it. After frying cumin, add asafoetida, turmeric powder, coriander powder and kasoori fenugreek and fry them lightly.
Put tomato, ginger, green chilli paste. Add red chili powder, and fry the spices until the oil begins to separate from the spices.
Once the spices are fry, put 1 cup of water in the spices and cover the gravy and boil it. When the gravy comes to boil, add curd to it a little while, stirring the gravy constantly, cook until the gravy boils, and it will not break the yogurt. After boiling, add salt and a little coriander and mix it.
Put the papad small into a gravy and cover the vegetable and let it cook on low flame for 2 minutes.
Check the vegetable Vegetable is ready, take it out in a bowl. Garnish with some green coriander on top of the vegetable. Serve papad's vegetable with paratha, chapati, rice or non-anyone and eat it.
suggestion
If you use curd in gravy, do not use it immediately from the fridge and it starts splashing. Use curd to apply normal temperature.
Only vegetable gravy can be made from tomatoes or just curd.
You can also use onion in it. Cut one onion finely and after frying cumin, fry it and make the vegetable according to the rest of the recipe.
For 3-4 members
The time is 15 minutes
