Papad methi shaak

The first time I heard of papad methi sabzee (sabzee is called shaak in Gujju) was at my in-laws place! I was not very thrilled about even tasting the dish! After a lot of reluctance I did taste it a bit, and dint like the taste at all. Papads are meant to be roasted and fried, and not meant for making sabzees! But, well after a while I really started enjoying the taste. The taste grows on you, especially if you enjoy methi then you definitely cannot resist this dish. And what more this dish needs minimal effort

Effort: 30 mins

Serves: 2 persons

Ingredients:
* 6 papads
* 2 tbsps fenugreek seeds
* 1/2 cup jaggery
* 2 tsps dhania jeera powder
* 1/2 tsp red chilli powder
* pinch of turmeric and salt as per taste
* 1/2 cup chopped fresh methi or you could also use kasuri methi instead
* 2-1/2 cups of water

For tempering:
* Oil
* mustard seeds

- Break the papad into small pieces


- Boil 2 tablespoons of methi (fenugreek) seeds in a cooker - 3 whistles on high flame and 1 whistle on low flame is sufficient. If you plan to boil in microwave, then cook for roughly 15-20 minutes



- Let the boiled seeds cool down. Wash thoroughly with water, so that the bitter taste is reduced
- Heat oil, and add mustard seeds.
- Once the seeds start spluttering, add methi seeds stir for a few seconds, and immediately add 1 cup of water
- Add dhania jeera powder, red chilli powder and turmeric powder along with jaggery and salt
- Add one more cup of water, and let it boil well
- Add fresh methi and papad, stir well. At this point if you find the taste very bitter, then you can add some more jaggery
- Cook till papads become soft
- Serve hot with rotis or rice