Poppadams, which are
normally served as accompaniments are turned into a tasty curry.
Urad daal
papad (poppadams), roasted 6 small
Asafoetida (heeng)
2.5 gm/ 1/2 tsp
Bay leaves (tej
patta) 2
Cloves 4
Cooking oil 80
ml/ 1/3 cup
Coriander
leaves, chopped 10 gm/2 tsp
Coriander
powder 15 gm/1 tbs
Cumin (jeera)
powder 5 gm/1 tsp
Garlic paste
30 gm/2 tbs
Ginger paste
30 gm/2 tbs
Onions,
chopped 80 gm/ 1/3 cup
Red chilli
powder 15 gm/1 tbs
Salt to taste
Tomatoes,
chopped 60 gm/ ¼ cup
Turmeric (haldi)
powder 10 gm/2 tsp
Heat
oil in a kadhai, add cloves and bay leaves. Dissolve
asafoetida in 2 teaspoons water and add to the oil. Stir in
chopped onions and sauté till golden brown. Add the ginger
and garlic pastes. Stir for 30 seconds, add coriander
powder, red chilli powder, salt and turmeric. Stir-cook till
the oil surfaces.
Add the
chopped tomatoes and cook for a further 2 minutes. Add 720
ml/3 cups water and let gravy simmer for 10 minutes on slow
fire. Strain into another pan.
Break papads into quarters and add to gravy. Add cumin
powder then boil for 30 seconds.
Time:
Preparation: 30 minutes
Cooking: 30 minutes
To
Serve: Sprinkle with chopped green coriander and serve
hot.
