5 minute Papad in gravy

Why on earth would someone want to eat a subzi made of Papad? This was my first reaction when I came to know Papad too can be used to prepare a main course dish! I have always loved my Papads super fresh and super crunchy and the thought of making them into a soggy dish with gravy prevented me from even giving this dish a try.

But few days ago, while cleaning my fridge, I found a Papad packet that was taking its last breath. In the name of Masala Moong Dal Papads, all the packet was left with were crushed leftovers of what was once a nice round papad. Now I didn't want to throw it all in the dustbin. So, my wise kitchen guru mom in law suggested why not give the Papad ki subzi a try for today's lunch? 

I am glad I am a dutiful daughter in law who never ignores her mom in law's advise! Lol! The dish came out so well that I now plan to include it in my list of quick fixes when I am out of grocery or need to prepare a tasty curry in 5 minutes.

If you are still apprehensive, I suggest you give it a try. The papads melting in your mouth like malai soaked in the yum gravy will steal your heart!

Here's how I prepared the 5 Minute Papad in Spicy Sour gravy

Ingredients (Serves 2)

Moong Dal Papad - 2-3 No.

Onion - 1 large

Ginger - 1 small piece

Garlic - 3-4 pods

Green Chilly - 2 no./as per preference

Tomatoes - 2 medium, pureed

Curd - 2tbsp

Oil - 1tbsp 

Asafoetida/Hing - 1 tsp

Cumin Seeds/Jeera - 1tsp

Turmeric Powder/Haldi - 1 1/2 tsp

Coriander Powder/Dhaniya - 2tsp

Salt - to taste

Green Coriander leaves - Few, chopped for garnishing

Method

1. Crush the Papad with hands into rough mouthful pieces.

2. Dry roast the Papads into a kadai till they turn slightly brown. Remove and keep aside.

3. Prepare a paste of the onion, ginger, garlic and green chilly.

4. Heat oil in a kadai. I have used mustard oil however, you can use vegetable oil as well.

5. Add asafoetida, cumin seeds.

6. When the cumin seeds begin to crackle, add the onion-ginger-garlic-green chilly paste and saute on medium flame.

7. When the paste begins to turn golden in color, add turmeric paste, coriander powder and salt. Mix well.

8. Add the tomato puree and saute.

9. When the mixture starts leaving oil on sides, add just a spoonful of curd and mix well. Since I wanted to let the Papad cook in the curry I decided to add the curd in the end else it would have curdled.

10. Add the roasted, crushed Papads. Mix well.

11. Add some water and give the gravy a nice boil. 

12. Garnish with fresh green chopped coriander leaves. Turn off the flame and add the curd.

13. Serve hot with Chapati/Rice. I enjoyed the dish with Bajre Ki Roti and Cauliflower stuffed Makai Ka Parantha