Monday, January 4, 2010

Papad Kee Sabzi (Papadams In a Gravy, Rajasthaani Style)

2-3 medium sized urad daal papads cut into 1 inch squares 1 1/2 tbsp. nonfat yogurt2 pinches of asafoetida1 tsp. turmeric powder1/2 tsp. cumin seeds1/2 tsp. mustard seeds1 tsp. chili powder1 1/2 tbsp. ghee1 tbsp. fresh cilantro leaves, chopped finelysalt to taste1 cup water
Break the papads into 1" squares.
Heat ghee in a saucepan, add the cumin and mustard seeds. Cook until they begin splattering.
Add asafoetida and a few drops of water and cook for a few seconds.
Now throw in the chili powder and quickly thereafter the yogurt. This prevents the chili powder from burning and gives the gravy a nice red color.
Cook until the yogurt turns a nice brown color.
Add the turmeric, water and salt and bring to a boil. The gravy should be thin. Add papads and cilantro leaves.
Boil for 3-4 minutes or until the papads are cooked. They are like pasta. Add more water if needed. Serve hot with rotis or rice.
Alternately, you can also throw in roasted papad after cooking the gravy to the desired consistency and then simply throw in the papads just before serving. They get soggy rather quickly. The traditional way is to cook them in the boiling gravy.

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