Wednesday, May 14, 2008

Papad Sabji

Hi Friends! I wanted to try this recipe for a long time but kept on postponing it. After seeing the RCI-Rajasthan, I thought of making this curry. We had it with rice, it tasted great.

I found this recipe in the following site:
http://www.bawarchi.com/cookbook/rajasthan2.html





This is my submission for RCI-Rajasthan hosted by Padmaja of
http://spicyandhra.org/2008/04/17/flavours-of-the-desert-rci-rajasthan


Ingredients:

Papad-6 small sized (break into small pieces)
Curd-1 cup
Chilli powder-1 teaspoon
Cumin seeds-1/2 teaspoon
Mustard seeds-1/2 teaspoon
Turmeric powder-1/4 teaspoon
Asafoetida-a pinch or pepper powder-a pinch
Chopped coriander leaves-a few
Salt-1 teaspoon
Ghee or oil-1 tablespoon


Method:

1. Heat the ghee in a pan and add the cumin and mustard seeds.
2. Add pepper powder and turmeric powder.
3. Now add the curd, salt and chilli powder. Stir it and add ¼ cup of water.
4. Let it boil on a medium flame and add the papad pieces. Cook it for 2-3 minutes.
5. Turn off the stove and garnish it with coriander leaves. Serve hot with rotis or rice.

3 comments:

Asha said...

Got to try, although I am not sure about unfried papad taste in gravy.Looks good!:))

Uma said...

so simple and looks delicious. Lovely entry.

Daily Meals said...

Asha! Please do give it a try. Even though the papad are unfried, after being cooked in the gravy, they tasted very nice. Now this sabji became one of regular recipes.

Thank you Uma! It's very simple to make and needs less ingredients.