Mangodi Papad Ki Sabzi

Ingredients

• 2 units Papad
• 0.5 cup Mangodi (Available readymade at grocery stores)
• 0.5 cup Fenugreek leaves, finely chopped
• 0.25 teaspoon Cumin seeds
• 0.25 teaspoon Mustard seeds
• 1 teaspoon Chilli powder
• 1 teaspoon Coriander powder
• 1 pinch Asophoetida
• 3 teaspoons Vegetable oil
• 0.25 teaspoon Turmeric powder
• 1 teaspoon Salt (Adjust as needed, considering the saltiness of mangodi and papad)
• 2 cups Water

Instructions

1. 1Break the mangodi into small pieces.
2. 2Heat the vegetable oil in a pressure cooker. Once hot, add mustard seeds and cumin seeds, allowing them to splutter.
3. 3Add a pinch of asophoetida to the cooker, followed by the coarsely broken mangodi. Roast on low flame for about a minute until light golden brown.
4. 4Add turmeric powder, red chili powder, and coriander powder to the cooker. Quickly add water to prevent the spices from burning.
5. 5Stir the mixture and add salt as required, keeping in mind the saltiness of mangodi and papad.
6. 6Cover the cooker with its lid and cook for two whistles. Turn off the flame and let it rest for 5 minutes before opening.
7. 7Add finely chopped fenugreek leaves to the mixture and cook for two minutes.
8. 8Add the papad and cook for an additional two minutes. Check the seasoning and adjust the consistency to your liking.
9. 9Serve hot with Khasta parathas.