PREPARATION

1. Place a papad on a tawa and cook from both sides till golden brown.

2. Remove it from tawa and crush it into pieces. Keep aside.

3. Heat 2 tablespoons oil in a pot, add 1/2 teaspoon mustard seeds, 1/2 teaspoon cumin, 1/4 teaspoon asafoetida and stir well.

4. Add 10 curry leaves, 80 grams onions and fry till translucent.

5. Then, add 1 teaspoon ginger garlic paste and saute for 2 - 3 minutes.

6. Now, add 1 green chili, 1/2 teaspoon turmeric and stir well.

7. Add 1 teaspoon paprika, 1/2 teaspoon coriander powder and mix it well.

8. Now, add 220 milliliters water and stir well.

9. Add 230 grams yogurt and mix it well. Cook it for 5 - 7 minutes.

10. Then, add the cooked papad pieces in it and mix it well.

11. Now, add 1/4 teaspoon salt, 1/2 teaspoon garam masala, 1 teaspoon dried fenugreek leaves and mix it well. Cook for another 3 - 5 minutes.

12. Add 2 tablespoons coriander and mix it well.

13. Serve.