Fry papad and keep aside
(can be soaked). heat oil in a handi, add cumin seed and red chilli whole.
Add garlic paste and cook. mix all spices in curd and tomato paste and add to the handi and fry.
When masala is cooked and oil separates, add water and cook on low fire for 10-15 min.
Add papad and simmer for another 4-5 min.
Garnish with coriander leaves.
If papad has no heeng add heeng in the beginning.
Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 1-2
4 large sized papads
1/2 tsp cumin seeds (jeera)
3 whole dry kashmiri red chillies
75 gms curds (dahi)
30 gms tomato puree
2 tbsp garlic (lehsun) paste
1 tsp coriander (dhania) powder
1 tbsp chilli powder
salt to taste
2 tbsp oil
20 gms coriander (dhania) leaves
1/2 tsp dried mango powder (amchur)
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