There are times when there are no fresh vegetables available at home. Often, we get so bored of eating the same old *dal-roti* (lentils and flatbread) that we rush to the market looking for something new. In such situations, this special Rajasthani vegetable dish can be a delicious option. We are talking about the traditional *Papad ki Sabzi* (Papad Curry); let’s look at the recipe.

**Rajasthani Papad Sabzi Recipe**
To make this dish, you primarily need *papads* and spices. Follow these steps:

**Ingredients**
5-6 papads

1/2 cup yogurt (curd)

2-3 tomatoes

2-3 tablespoons fresh coriander leaves

1 tablespoon *Kasuri Methi* (dried fenugreek leaves)

2-3 finely chopped green chilies

1/2 teaspoon cumin seeds

1/4 teaspoon turmeric powder

1/4 teaspoon red chili powder

1 teaspoon coriander powder

1-inch piece of ginger

1 pinch asafoetida (*hing*)

Salt to taste

**Method**
First, roast the papads; you can either roast them in a pan with a little oil or roast them directly over the gas flame without oil—the choice is yours.

Next, mix half a cup of water into the yogurt and whisk it well.

Place a pan on the stove and add 2-3 tablespoons of oil.

Once the oil is hot, sauté the cumin seeds, asafoetida, ginger, and green chilies.

Meanwhile, finely puree the tomatoes.

Add the tomato puree to the pan, along with the red chili powder, turmeric powder, coriander powder, and *Kasuri Methi*.

Sauté this spice mixture until the oil begins to separate from the masala.

Now, add 1 cup of water and salt to taste.

Let the gravy simmer on a low flame; as soon as it starts to boil, add the yogurt mixture.

Remember to pour the yogurt slowly while stirring continuously with a spoon on a low flame.

This process prevents the yogurt from curdling.

After a short while, add the finely chopped fresh coriander leaves.

Finally, add the roasted papads and let the dish cook on a low flame for another 2 minutes. Your Papad Sabzi is ready; serve it with rice or roti for lunch or dinner.

Points to remember:
Avoid adding yogurt to the gravy straight from the refrigerator; let it come to room temperature before adding it to the dish. Additionally, you can use either tomatoes or yogurt for the gravy. For a different flavor, you can also add onions along with the tomatoes.

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