Papad and Methi Ki Subzi

A yoghurt based fenugreek seeds and popadum curry- a Rajathani speciality
 

INGREDIENTS;-

• Urad daal papad - 6
• Fenugreek seeds-3 tbls
• Yoghurt-1 cup
• Gram flour-1 t.s
• Chopped tomato-1/4 cup
• Besan boondi-1/4 cup (optional)
• Turmeric-1/3 t.s
• Chilli powder-1 t.s
• Chopped spinach leaves-5
• Cumin seeds-1/2 t.s
• Asafoetida-1/4 t.s
• Salt-1/2 t.s 
• Coriander powder-1 t.s  

PROCEDURE-

1. Soak fenugreek seeds in a cup of water for 2 hours. then wash with water and cook in microwave for 3 minutes.or pressure cook for 2 whistles to reduce the bitterness of methi seeds. 
2. Drain the water and keep aside the methi seeds(or can use without boiling if you like the slight bitterness of methi seeds. )
3. Deep fry the papads (frying  is optional,you can use raw  or dry roast them, but I prefer to use fried papad's) and break into small pieces. You can also use moong daal papads
4. Take curd in a bowl and mix in  all the spices .
5. Heat oil in a pan ,add cumin seeds and asafoetida.when it become golden add gram flour,stir for few seconds 
6. Add fenugreek seeds ,give it a stir and then add curd mixture  stir fry for a minute .
7. Add 1.5 glass water and chopped spinach ,when water start boiling add papad pieces,tomato pieces and boondi. 
8. let it boil for 2 minutes on medium flame.
9. Add chopped coriander and serve hot

Serving suggestions-best with roti, thepla and rice