Rajasthani Sabudana Papad ki Sabzi

Ingredients

• Sabudana papad – 4 medium
• Curd – 1 cup, whisked
• Tomato – 1, pureed
• Cumin – ½ tsp
• Coriander powder – ½ tsp
• Turmeric – a pinch
• Green chilli – 1
• Ghee – 1 tsp
• Salt – as needed

Method

1. Roast or quickly fry the sabudana papad and break into large pieces.
2. Whisk the curd smooth and keep at room temperature.
3. Heat ghee, crackle cumin and cook the chilli and tomato puree with the dry spices.
4. Lower the heat fully and add curd gradually while stirring continuously.
5. Simmer gently without a hard boil, then add papad pieces only near the end.
6. Cook 1–2 minutes so they soften slightly but do not dissolve, then serve immediately.