Rajasthani Papad's vegetable recipe

Papad's vegetable is a traditional rajasthani recipe, which can be prepared in a gravy of yogurt or tomato-curd by frying fast papad. They can also serve with Chapati, Missi Roti, Bazra roti or Paranthas or rice.

Ingredients for making Papad Vegetable - Ingredients for Papad Ki Sabzi Recipe
Papad - paapad-4

Curd - curd- 1/2 cup

Tomatoes - tomato-2 feathers

Green chili - green chilly-1

Ginger - 1 inch piece

Oil - Refined oil- 2-3 tablespoons

Green coriander - hara dhania - 2-3 table spoons (finely chopped)

Kasuri Fenugreek - kasuri methi - 1 table spoon

Cumin seeds - jeera-½ teaspoon

Asafoetida - hing-1 pinch

Turmeric powder - turmeric powder - ¼ teaspoon

Coriander Powder - Dhanya Powder - 1 Tablespoon

Red chili powder - red chilli powder - ¼ teaspoon

Salt - salt - ¼ teaspoon or according to taste

Papad's vegetable recipe - How to make Rajasthani Papad Ki Sabji

First, take roast paapad.

Add papad oil to the frying pan and fry it on the gas, and roast the microwave easily by microwave 2 minutes.

Mix curd with half cup of water and mix it.

To make vegetable, add 2 table spoon oil in the kadahi and heat it.

• When the oil is hot, add cumin seeds and fry (roast jeera). After frying cumin, add asafoetida, turmeric powder, coriander powder and kasoori fenugreek and fry mix all and fry again.

Put tomato, ginger, green chilli paste. Add red chili powder, and fry the spices until the oil (let the oil remove) begin to separate.

• After frying the seasoning, add 1 cup of water to 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 (boil in gravy), it will not break the yogurt.

After the emergence (after boil), add salt and some green coriander and mix.

• Put the papad small, and put it in the gravy (ad din gravy), and cover the vegetable and let it cook on a low flame for 2 minutes.

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• Check the vegetables. Vegetable is ready, take it out in big cup.

• Garnish by adding some green coriander over the vegetable.

• You can serve parandah (parantha), chapati, rice or non-naan with anybody's (serve and eat) and eat it.

Suggestion

• Use curd in gravy in gravy, do not use it immediately from the fridge and it starts splashing.

Use the curd to arrive at the normal temperature.

• Only vegetable gravy can be made from tomato or just curd.

You can also use onion in it.

Put a onion cut into a small piece and after frying cumin, take fry and fry it according to the rest of the recipe.