Methi Papad Ki Sabzi

Ingredients 

• 8 moong dal papads
• 1/4 cup fenugreek seeds
• 4 tablespoons oil
• 1 teaspoon mustard seeds
• 2 inch cinnamon sticks 
• 4-5 whole dry red chillies, broken
• A pinch of asafoetida
• 1 teaspoon turmeric powder
• 2 teaspoons coriander powder
• 1 1/2 teaspoons red chilli powder
• Salt to taste
• 3-4 kokum petals
• 1 1/2 tablespoons grated jaggery (gur) 
• 2 tablespoons chopped fresh coriander leaves 

Method

1. Soak methi dana in two cups of water for two hours.
2. Drain and pressure-cook along with two cups of water and salt till almost done.
3. Wash under running water to remove the bitterness, drain and set aside.
4. Heat oil in a kadai, add mustard seeds, cinnamon and broken red chillies and sauté for half a minute.
5. Add asafoetida, turmeric powder, coriander powder, red chilli powder, cooked methi dana and stir.
6. Add two cups of water and bring to a boil.
7. Cut papad into finger sized strips.
8. Add salt, kokum and jaggery to the pan and simmer for three to four minutes.
9. Add papad strips, stir, cover and cook on low heat till papad is soft and done.
10. Add chopped coriander leaves, stir and serve hot.

Nutrition Info