Papad vegetable is a customary Rajasthani Madwadi dish. You can make this scrumptious Rajasthani veg recipe quickly. It's a speedy veggie lover and sans-gluten Indian curry wonderful to present with chapati or rice.

Fixings

2 tablespoon ghee

100 grams of Tomatoes pureed

3 tablespoons yogurt new curd

5 papad

1 teaspoon cumin seeds

1 squeeze Asafoetida Hing 

3-4 tablespoons green stew                                                                                                 


1 teaspoon ginger ground

1 teaspoon coriander powder

1 teaspoon cumin powder

½ teaspoon turmeric powder

1 teaspoon Kashmiri Red Stew powder

Salt to taste

2 tablespoon coriander leaves cleaved

Guidelines

Papad is the principal element of this vegetable. So the initial step is cooking the papad. You can cook papad on an open fire as I have displayed in the recipe video. Or on the other hand microwave, it briefly by setting it on a plate or tissue paper while simmering., Next is making sauce for papad sabzi. For that heat ghee and add asafoetida and cumin. It will begin popping and afterward add coriander powder and cumin powder., Include red stew powder, turmeric powder, ground ginger slashed green chilies, and


cook on exceptionally low intensity briefly until flavors are fragrant., Presently Include curd along with everything else and keep it blending for 2-3 minutes till the curd is very much cooked. Take care to hold blending to forestall the curd back from parting., Next, add pureed new tomatoes and cook the masala on medium intensity till it begins to deliver the oil. Then, include new cream or milk cream, malai, and cook it for 2-3 minutes., Add around 1 cup of water and heat it to the point of boiling. Heat up this sauce for 3-4 minutes and afterward add broken papad pieces into the sauce and mood killer the intensity. It is prepared to serve. Embellish it with some coriander leaves and appreciate.