How to prepare Methi papad sabji
Prep Time: 3 Hrs soaking time | Cook time: 20 mins | Serves: 3
Fenugreek seeds / Methi seeds – 2 tbsp
Urad dal papad – 2 & 1/2
Tomato – 2
Ginger, finely chopped – 1 tbsp
Red chilli powder – 1 & 1/2 tbsp
Coriander seeds powder – 1 tbsp
Garam masala powder – 3/4 tbsp
Amchoor powder (optional) – 1/2 tbsp
Turmeric – 1/8 tbsp
Salt – as needed
Coriander leaves, finely chopped – 3 tbsp
Oil – 2 tbsp
Mustard – 1/2 tbsp
Cinnamon – 1/2 inch piece
Asafoetida – 1/4 tbsp
First soak methi seeds overnight or for 3 hours minimum. Drain water, boil water and add soaked, drained methi seeds to water and boil it for 3 mins. Drain water and you can optionally wash it to remove away bitterness completely.
Heat pan with oil, temper it up with cinnamon, mustard, asafoetida. Add finely chopped ginger fry it well.
Add finely chopped tomatoes, turmeric, red chilli, garam masala and coriander powders, required salt to taste. Fry all for two mins until tomatoes turn mushy and oil oozes out.
Add the methi and fry for a minute.
Add 2 cups water and boil them for 3 mins. Add torn urad papad to boiling water.
Simmer it for about 2 or 3 mins. As papad gets cooked well, water will be absorbed in it. Also it cools down, water must be absorbed and now switch off the flame.
Serve it hot with poori, chapathi, nan