Ingredients:

Urad daal papad (poppadams), roasted 6 small
Asafoetida (heeng) 2.5 gm/ ½ tsp
Bay leaves (tej patta) 2
Cloves 4
Cooking oil 80 ml/ 1/3 cup
Coriander leaves, chopped 10 gm/2 tsp
Coriander powder 15 gm/1 tbs
Cumin (jeera) powder 5 gm/1 tsp
Garlic paste 30 gm/2 tbs
Ginger paste 30 gm/2 tbs
Onions, chopped 80 gm/ 1/3 cup
Red chili powder 15 gm/1 tbs
Salt to taste
Tomatoes, chopped 60 gm/ ¼ cup
Turmeric (haldi) powder 10 gm/2 tsp

Method:

1.Heat oil in a kadhai, add cloves and bay leaves. Dissolve asafoetida in 2 teaspoons water and add to the oil. Stir in chopped onions and sauté till golden brown. Add the ginger and garlic pastes. Stir for 30 seconds, add coriander powder, red chili powder, salt and turmeric. Stir-cook till the oil surfaces.
2.Add the chopped tomatoes and cook for a further 2 minutes. Add 720 ml/3 cups water and let gravy simmer for 10 minutes on slow fire. Strain into another pan.
Break papads into quarters and add to gravy. Add cumin powder then boil for 30 seconds.Sprinkle with chopped green coriander and serve hot.

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