Methi Papad ki Sabzi: Rajasthan special recipe!
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Rajasthan is a dry state. Before when there were less crops grown, the ladies of the house will make food from the spices easily available.
Today's recipe is also the same. Methi papad ki sabzi. You will think who will eat methi as it will be bitter in taste. But once you try this recipe, you will never find methi bitter.
Lets start then,
Ingredients required :
1.Sour curd-1cup( should be little sour)
2.Methi seeds -1/4 cup( 2-3 tbspoon)
3.Papad -2( big size)
Masala-e-magic :
1.Oil-For tadka ( Mustard oil if you wish)
2.salt- as required
3.Red Chilli powder-1tspoon
4.Turmeric powder
5.Coriander powder -1 tspoon
For tadka/tempering :
1.Cumin seeds
2.Heeng
3.Dried red chilli-2-3
4.Curry leaves (if available )
5.Mustard seeds
For garnishing : Coriander leaves
Let's prepare: (Preparation Time:25-30 mins)
1.In a cooker add methi seeds, add some water and boil it for 2-3 whistles. (Youcan soak methi overnight if you want)
2.After the methi is boiled wash it with water so that bitterness will go.
3.Take a kadai/ pan, add oil cumin seeds, mustard seeds, curry leaves, dried red chili.
4.Let it crackle and then add the sour curd, continously stir it while adding otherwise the curd will start curdling.
5.then stir it until a boil.
6.Add the masalas in the curd gravy.
7.In the side, take papads, you can just fry them in oil or can cook it on the flame.
8.Add some water to the gravy according to your choice( you want it thick or watery)
9.Then add papad to the Gravy, dont stir it.. As it itself will boil.
10.Cook for 5-7 minutes and now the sabzi is done.
You can enjoy it with desi ghee wale fulke.
Points to be noted :
1.Add less salt because papad also has salt.
2.You can find some bitterness in methi and that will not be bad as it will be good for our body.
For more rajasthani recipes, follow our blog channel.
Thank you!
Meet you in next blog!
1 Comments
Good for health this recipe
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