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Sify Home > Food > Vegrecipes > Category > Daals and curries > Papad and methi ki subzi
Papad and methi ki subzi
By : Anjana Chaturvedi
Category : Rajasthani, Daals and curries
Servings : 3
Time Taken : 15-30 mins
Rating :
Method
  1. Soak fenugreek seeds in a cup of water for 2 hours. then wash with water and cook in microwave for 3 minutes.or pressure cook for 2 whistles to reduce the bitterness of methi seeds.
  2. Drain the water and keep aside the methi seeds(or can use without boiling if you like the slight bitterness of methi seeds.
  3. Deep fry the papads (frying is optional,you can use raw or dry roast them, but I prefer to use fried papad's) and break into small pieces. You can also use moong daal papads.
  4. Take curd in a bowl and mix in all the spices .
  5. Heat oil in a pan ,add cumin seeds and asafoetida.when it become golden add gram flour,stir for few seconds.
  6. Add fenugreek seeds ,give it a stir and then add curd mixture stir fry for a minute .
  7. Add 1.5 glass water and chopped spinach ,when water start boiling add papad pieces,tomato pieces and boondi.
  8. let it boil for 2 minutes on medium flame.Add chopped coriander and serve hot.
  9. Serving suggestions-best with roti, thepla and rice.

Recipe and image courtesy: Maayeka

Ingredients:
6 urad daal papad
3 tblsp fenugreek seeds
1 cup yoghurt
1 tsp gram flour
1/4 cup chopped tomato
1/4 cup besan boondi (optional)
1/3 tsp turmeric
1 tsp chilli powder
5 chopped spinach leaves
1/2 tsp cumin seeds
1/4 tsp asafoetida
1/2 tsp salt
1 tsp coriander powder
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