Papad ki Sabzi

Break the unroasted papads into rough 4–5 cm pieces. Do not roast or fry them — they will be cooked directly in the gravy, which is what makes this dish unique.

Whisk the yogurt in a bowl until smooth. Add turmeric powder, red chilli powder, and coriander powder to the yogurt and mix well. This prevents the yogurt from curdling when added to the hot pan.

Heat ghee in a heavy-bottomed pan over medium heat. Add cumin seeds and asafoetida; let them splutter for 30 seconds.

Add the finely chopped onion and cook for 5–6 minutes until golden brown.

Add the grated ginger and green chillies. Sauté for 1 minute until fragrant.

Add the chopped tomatoes and cook for 4–5 minutes, mashing lightly, until the tomatoes break down and the ghee begins to separate.

Reduce heat to low. Add the spiced yogurt mixture to the pan, stirring continuously to prevent curdling. Cook on low heat for 3–4 minutes, stirring constantly, until the yogurt is well incorporated and the raw smell disappears.

Add 200 ml water and bring to a gentle simmer. Season with salt.

Add the broken papad pieces to the simmering gravy. Stir gently and cook for 3–4 minutes. The papads will soften and absorb the gravy while retaining a slight chewiness — this is the desired texture.

Sprinkle garam masala, garnish with fresh coriander leaves, and serve hot with bajra roti, missi roti, or steamed rice.