Papad ki Sabzi

Ingredients 

• 8 papads, roasted
• 1 tablespoon oil
• 1/2 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 pinches asafoetida
• 2 medium onions, chopped
• 1 tablespoon ginger-garlic pasgte
• 3/4 cup fresh tomato puree
• 1 cup yogurt
• 1 teaspoon red chilli powder
• 1/4 teaspoon turmeric powder
• 1 teaspoon coriander powder
• Salt to taste
• 1/2 teaspoon chopped jaggery 
• 1/ teaspoon garam masala powder
• 1/2 cup roughly chopped fresh coriander leaves 
• 1/4 teaspoon dried fenugreek leaves (kasuri methi), roasted and powdered
• Fresh coriander sprig to garnish

Method

1. Heat oil in a deep non-stick pan, add mustard seeds, cumin seeds and asafoetida and let the seeds splutter.
2. Add onions and sauté till they turn golden brown. Add ginger-garlic paste and sauté for 1-2 minutes. Add tomato puree and mix well. Cover and cook on medium heat for 4-5 minutes or till oil separates.
3. Add yogurt and mix well. Cook on medium heat for 2-3 minutes. Add red chilli powder, turmeric powder and coriander powder and mix well. Sauté for 2-3 minutes on medium heat.
4. Add salt and jaggery and garam masala powder, mix well and cook for 2-3 minutes on medium heat.
5. Crush and add papads and coriander leaves and mix well. Add 2-3 tablespoons water and mix well. Add dried fenugreek leaves and mix well. Cover and cook for 2-3 minutes on medium heat.
6. Transfer into a serving bowl, garnish with coriander sprig and serve hot.