Thursday, Dec 20 2007

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Methi Papad Sabzi

Ingredients

3 large papads
2 tsp. green or yellow methi (fenugreek) seeds
1 tbsp. oil
1/4 tsp. each cumin & mustard seeds
1/2 tsp. red chilli powder
1/4 tsp. dhania powder
3-4 pinches turmeric
2 pinches asafoetida
salt to taste
1 tbsp. fresh curds
2 cups water

Method:

1. Boil fenugreek seeds in some water, till soft to touch but not mushy.
2. Drain, pour cold water and drain again. Keep aside.
3. Break papad into 1 squares roughly.
4. Dissolve dry masalas and salt in 1/2 cup water.
5. Heat a heavy pan, add oil.
6. Add seeds, allow to splutter, add masala water.
7. Stir, add curds, stir continuously till whiteness is gone.
8. Add remaining water, methi seeds, bring to a boil.
9. Add papad pieces, bring back to boil.
10. Cook on low, covered, for 3-4 minutes or till papad is soft.
11. Serve hot with chapati.

Note: Fenugreek seeds are done when they press between pressure of thumb and finger. If they are over Boiled and burst, they will give a bitter taste to the dish. The same holds good if they are under Boiled.

Making time: 10 minutes
Makes: 3 servings
Shelflife: Best fresh

Nutritional value

Protein	6.04gms
Fat	24.0gms
Minerals	1.66gms
Fiber	4.46gms
Carbohydrate	20.2gms
Energy	327.9kcal

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