There are days when you don’t want to kill yourself with elaborate meals. Just want to get away with a simple meal and forgive yourself with the tiring, mundane task of washing, peeling/cleaning, chopping the greens (be it leafy stuff or otherwise). If you feel yourself prey of such tasks once in a while, then the sure rescuer for you is this simple “Papad ki Sabzi”. The most you may need to do is chop onions and tomatoes and chances might be, you may have some already in your refrigerator.
Papad is sabzi is quick and easy, another rajasthani recipe. As I said earlier in my post Gatte ki Subjee, Rajasthani cuisine is well seasoned with non-leafy, non-green things, some unusual dishes and strongly flavored aromas. Papad ki subjee, which can be done in jiffy, is simple. Papads usually are spicy but made of lentils/daals which gives them nutritional values. So, no wonder, papad ki subjee is spicy and tasteful, yet good.
Over to the method.
Time: 20 mins
4 medium size Papads, any variety, I prefer moong daal papads.
1 medium onion, finely chopped
1 medium tomato, finely chopped
2 green chili, finely chopped
1 tbsp. sour curd, well beaten
salt to taste
1 tsp. of jeera + rai, a pinch heeng and 1 tsp. ajwain
1/2 tsp. red chili powder
some chopped coriander for garnishing
water for boiling
a sprig of curry leaves.
Break each papad into roughly 6 pieces. (More if the papads are bigger in size)
Keep water in an open pan for boiling, parallely heat oil in a wok/kadhai. Add the seeds into the oil once hot. Add the curry leaves too.
Once, the seeds splutter, add onion and fry them till light brown.
If the water is about to boil, add the papad pieces and bring them to boil.
Once the onions are done, add tomatoes and chilies and dry spice powders + salt.
Cook tomatoes until they are wilted, then add curd and keep stirring so that it is not curdle.
Add water and bring to boil. Now drain them and add papad pieces to the curry.
Mix papad well with tomatoes-onions and cook further for 2 mins.
Add some water as per your desired consistency.
Garnish with some chopped coriander.
Relish with plain daal-rice or jeera rice.
Add 2-3 drops of oil to avoid curd from curdling. Do not leave papad in air after draining else they will dry up and stick to each other.
Adding finely chopped garlic gives a distinguished flavor.
Mind the salt as papads are also salted.
Go gentle on the papads after boiling, they are very delicate.