Hii people!!
Yeah I know its been quite a time i posted any recipe from my mumma's kitchen but that doesn't mean i had stopped experimenting with the food.. and I promise now will be more regular in sharing my successful (tests) tastes with you all... Today I am sharing papad cooked in curd gravy, which turned out really yummy...so lets get started.
Ingredients:-
- Papad- 4
- Onion chopped- 1
- Garlic paste- 1/2 teaspoon
- Tomato puree- 2 table spoon
- Curd- 1 cup
- Green chilly- 2 finely chopped
- Fresh Coriander- finely chopped
- Asafoetida (Heeng)- 2 -3 pinch
- Turmeric powder- 1/2 teaspoon
- Red chilly powder- 1/2 teaspoon
- Oil- 2 tablespoon
- Salt according to taste
The Making
Take a pan and heat the oil and add heeng, stir a bit then add garlic. We need to just get the golden color & we will add chopped onions and let it soften and turn translucent. Once the onions look soft add chopped tomatoes or tomato puree as per availability and keep stirring. You may add salt here to catalyze the cooking of tomatoes. In the meantime we will soak our papad in water so we can soften them a bit. Just for a minute with only this much water that they are dipped in it. Once the tomatoes are soft we need to cook this masala till the time it starts leaving oil from sides. Add curd and keep stirring. Curd will provide a very good texture to your gravy and enhances the taste. Add turmeric and red chilly powder and mix in the gravy. Add a bit of water so that the gravy remains consistent. Take the soaked papad out and you will be able to tear it with your hands roughly. Add them to gravy and mix so that they wrapped in the gravy. Cook for a minute on slow flame and then garnish it with chopped green chillies and coriander. It will give you a break from daily dal and regular vegetable curries. Have it with Chapati.
Pls do try and share your feedback.
Pls do try and share your feedback.
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