BM #128 Week 2 Day 2 - 

Today's recipe is from the state of Rajasthan. I have tried different version of papad ki sabji and this is the very basic of them all. I will definitely post another version of this tasty and simple sabji very soon. 

This works well with rice and specially when you run out of vegetables. Since it comes from the desert state, the ingredients are all  pantry staples and can be whipped up in a jiffy.

Here is the Rajasthani Thali I had posted a while back.  


Here in the Rajasthani thali we have 1.Lahsun ki Chutney, 2.Boondi - Kakdi Raitha, 3.Gatte Ki Sabji, 4.Kala Chane Ki Kadhi, 5. Sabz Jaipuri, 6.Papad Ki Sabji, 7.Dal Tadka, 8.Rice, 9.Poori, 10.Phulka, 11.Tawa Pudi, 12.Chaas, 13.Moong dal Vada, 14.Churma Laddu, 15. Onion-Tomato Salad.

Recipe Source here
Ingredients - 

Papad 5-6 (I used 3 inch urad papads)
Turmeric 1/4 tsp
Dhania Powder 3/4 tsp
Cumin Powder 1/2 tsp
Red Chili Powder as needed
Salt as needed
Water 1 cup
Seasoning (Oil 1 tsp, Mustard seeds 1/2 tsp, Cumin Seeds 1/2 tsp, Asafotida 1 pinch and Curry leaves few)



Method Of Preparation -

In a heated pan, add oil and the rest of the seasoning. After the mustard seeds pop, reduce the heat.

Add turmeric, red chili powder, dhania powder, jeera powder, salt and saute for a few seconds.

Pour water into the spices and allow the water to come to a boil.

Tear the papad into small bits and add into the boiling water.

Cover and let it cook for a couple of minutes.

Remove from heat and serve with roti or rice.


BMLogo

Preparation Time 15 minutes
Makes 1 cup
Posted by Harini R on Thursday, November 11, 2021

2 comments

  1. That is such a quick and easy subji recipe. We always have papad in hand and this is very handy for days when we run out of vegetables.

     
  2. Srivalli Says:
  3. This subzi has been on my todo list for a long time Harini. Your recipe is surely tempting..

     
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