Papadam Curry (Papad ki Sabzi)

What I used:

Large papads : 3 (Masala papads taste best, but could use any type of papads)
Plain yogurt : 1 tbsp
Green chillies : 2 (slit lengthwise)
Red chilli powder : 1/2 tsp
Chopped coriander : 1 to 2 tbsp (chopped)

Cumin seeds : 1/4 tsp

Mustard seeds : 1/4 tsp

Fennel seeds : 1 tbsp

Fenugreek seeds : 1 tsp

Turmeric : one big pinch
Aesofoetida : one big pinch
Coriander powder : 1/4 tsp
Garam Masala : 1/4 tsp
Ghee : 1 tbsp
Salt : as required
Water : 1 cup

How I did:

• Break the papads into approximately 1" pieces and keep the aside.
• Heat ghee in a sauce pan on medium heat, add aesofoetida, cumin seeds, mustard seeds, turmeric powder, green chillies, fennel seeds and fenugreek seeds.
• When the seeds splutter, add red chilli powder, coriander powder, garam masala and yogurt.
• When the yogurt is well mixed with other ingredients and nicely browned, add a cup of water and salt.
• Bring it a boil and add the papad pieces.
• Cook for 2 minutes or until the papads are soft and all the water is almost evaporated.
• Garnish with chopped coriander and serve hot with any roti.