Methi Papad ki Sabzi

Ingredients 

• 1/4 cup fenugreek seeds, soaked overnight and boiled
• 4 moong dal papads
• 2 tablespoons oil
• 1 inch cinnamon stick
• 4 dried red chillies, broken
• 1 teaspoon mustard seeds
• 1/4 teaspoon asafoetida
• 1 teaspoon red chilli powder
• 1/2 teaspoon turmeric powder
• 1 tablespoon coriander powder
• Salt to taste
• 1 tablespoon grated jaggery 
• 4 kokum petals
• 1/2 teaspoon sugar
• Chopped fresh coriander leaves to garnish 

Method

1. Heat oil in a non-stick pan, add cinnamon, red chillies, mustard seeds and sauté till the seeds splutter.
2. Add methi dana and mix. Add asafoetida, red chilli powder, turmeric powder and coriander powder and mix well. Add ½ cup water and salt, mix well and cook for 1-2 minutes.
3. Add jaggery and mix till it dissolves. Add kokum petals, mix and cook for 3-4 minutes.
4. Roughly tear papads into small pieces and add to the pan. Add sugar mix well and cook till the papads are soft.
5. Transfer the sabzi into a serving bowl, garnish with coriander leaves and serve immediately.