Rajasthani
Papad Gathiya Curry
INGREDIENTS
- Vegetable oil - 1 tbsp
Cumin seeds - 1 tsp
Heeng - 1/2 tsp
Dry red chilli - 2-3
Methi seeds - 1/4 tsp ( Crushed )
Turmeric powder - 1/2 tsp
Roasted cumin powder - 1/2 tsp
Coriander powder - 1 tsp
Urad Dal Papad - 3-4 ( Cut into small pieces )
Curd - 1/2 cup ( Whisked with 1 tsp Maida )
Red chilli powder - 1 tsp
Gathiya sev - 1/2 cup
DIRECTIONS
1. Heat water in a pan.
2. Once the water comes to a boil, add papad and cook for a minute.
3. Drain and keep aside. Heat oil in a pan. Once the oil is hot, add cumin seeds, heeng and dry red chilli and let them crackle for a few seconds. Add methi seeds and fry for another second.
4. Whisk curd with red chilli powder, turmeric powder, cumin powder and coriander powder. Add the curd in the pan and whisk until oil starts to separate from the sides. Add little boiled water to thin the gravy. Add the boiled papad and gathiya and cook for a minute.
5. Garnish with fresh coriander.
2. Once the water comes to a boil, add papad and cook for a minute.
3. Drain and keep aside. Heat oil in a pan. Once the oil is hot, add cumin seeds, heeng and dry red chilli and let them crackle for a few seconds. Add methi seeds and fry for another second.
4. Whisk curd with red chilli powder, turmeric powder, cumin powder and coriander powder. Add the curd in the pan and whisk until oil starts to separate from the sides. Add little boiled water to thin the gravy. Add the boiled papad and gathiya and cook for a minute.
5. Garnish with fresh coriander.
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