Dana Methi Papad ki Sabji
Spicy papads 2 cut in pieces
dana methi (fenugreek seeds)
Asfoetida hing pinch
Cumin seeds / zeera 1 tsp
saunf/fennel seeds 1/2 tsp
Corriander powder 1/2 tsp
Turmeric powder 1/2 tsp
Red chilli flakes 1/2 tsp
Fresh red/green chillies 2-3
Curd 1 cup well beaten
Oil 4 tbsp
Salt
Method
Soak methi Dana in water for an hour.
In wok, heat oil .
Crackle zeera. Add hing. Add Saunf, and red chillies. Make paste of corriander powder, haldi, red chilli flakes and add it to tadka.
Add Methi Dana . Add salt
Add 1/4cup water and let it rolling boil.
When water evaporates.
Add beaten curd and let it cook till oil separates . Keep stirring.
Then add papad pieces .
Add one cup water and let it boil till the gravy consistency you require.
Roast one additional papad and crush over it just before serving .
Enjoy
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