Authentic marwadi style papad & sev ki sabzi#no onion garlic@Nidhi Katare

Authentic Marwadi style papad sev ki sabji It’s a very simple and easy to make recipe with limited veggies and ingredients, no use of onions and garlic, tastes awesome 🤩, it’s a must try recipe 👇 Ingredients: 5-6 papad ( any variety) 1 cup gathiya sev or besan sev or ratlami sev 5-6 medium sized tomatoes; chop into medium sized pieces For initial tadka : 1.5 tbsp oil or ghee ( authentically ghee is used ) 1 tsp jeera or cumin seeds 1 tsp mustard seeds 1 tsp fennel seeds 1 tsp kalonji seeds 1/2 tsp methi seeds 1 pinch hing 2 tsp ginger paste or shredded ginger Few curry leaves Few chopped green chilies Dry spices: 1 tsp haldi powder , 1 tsp red chili powder, 2 tsp Kashmiri red chili powder, 2 tsp coriander powder, 1 tsp amchur powder, 1 tsp garam masala powder, 1 tsp kasuri methi 1/2 cup fresh curd at room temperature; whisked Water around 2 glass ( keep the curry thin as papad and sev both will absorb water ) Handful of freshly chopped green coriander leaves For second tadka ( optional) 1 tsp oil or ghee 2-3 whole red chilies 1 tsp Kashmiri red chili powder Method: Dry roast the papad over gas flame directly or over tawa or microwave for 1 min initially then flip and microwave for 30 sec more . Don’t over-roast the papad . Break these papad into medium sized pieces, don’t make crush to make very fine pieces or powder. Similarly break the gathiya sev into smaller pieces, if these are long . Add oil to the kadhai , once heated add all initial tadka spices except hing , allow these to crackle ones then add hing , after 2-3 seconds, add ginger paste or shreds , curry leaves, green chilies and sauté for few seconds over low medium flame. Then add tomatoes, plus some salt for easy cooking of tomatoes, mix well, cover and cook for about 5 mins over medium flame or till soft . Once these are soft, add dry spices, haldi , red chilie powder, coriander powder and cook for 1-2 more minutes. Once oil is released, add curd and keep stirring continuously to avoid its curdling. Wait for a boil to come , add more salt kasuri methi , sugar and cover and cook over low medium flame till curd is cooked very well and oil is released. Then add water and allow it to boil . Then add papad pieces and sev pieces and mix well. Add garam masala powder, amchur powder, chopped green coriander leaves and mix well. Allow to cook for 1-2 mins only , don’t over cook otherwise papad will become very soggy. Then switch off the the flame and allow to rest for 2-3 mins . Then dish it out . For second tempering: Heat oil in tadka pan, reduce the flame to low or just switch it off . Add whole red chilies and sauté for few seconds, don’t make them black Then add Kashmiri red chili powder and immediately pour this tempering over the dished out curry. Serve with parathas, rotis . Enjoy 😊 Tips : 1. Don’t over roast the papad 2. Take curd at room temperature, whisk it properly. 3. After adding the curd , stir it continuously till boil comes. 4. Add salt in limited qty as both papad and sev are already salty . 5. Add more water in curry initially as afterwards papad and sev will absorb the water , so keep curry thin in consistency. 6. Don’t over cook after adding papad in curry to avoid them being too soggy like halwa 😃