Papad ki sabzi (Indian Pasta curry)

I had first tasted this recipe when I was a Dietitian at Manipal Hospital.One of the trainee dietitians had got this dish for lunch and we just loved it. It's a typically Rajasthani dish.I had almost forgotten about it till a few months back. My hubby loved it and even took it for lunch the next day.That's when it was renamed as "Indian Pasta curry" by his colleagues as the papad tastes like a spicy pasta!! Goes well with phulkas or as a side dish with rice and dal.
Papad ki sabzi (Indian Pasta curry):Serves 4
Ingredients:

• Papad-2 or 3(straight from the packet-not fried or roasted)
• Curd/yogurt- 2 tablespoon
• Corriander leaves- a handful,finely chopped
• Hing/Asafoetida -a pinch
• Turmeric-1/2 teaspoon
• Red chilli powder- 1/2 teaspoon
• Mustard seed-1/4 teaspoon
• Jeera/Cumin seeds-1/4 teaspoon
• Oil-1 teaspoon
• Salt-to taste

Method:

1. Break the papad into 1" pieces,
2. Heat the oil in a non-stick pan.
3. Add the mustards and cummin seeds.
4. When they crackle and pop, add the turmeric and asafoetida/hing(be careful not to burn it)
   
5. Add the curd and chilli powder quickly and stir for 2-3 minutes.
   
6. Add about a cup of water.Bring to a boil.
7. Add the papad,salt and cook for another 3-4 minutes.
8. When it is done,garnish with chopped corriander.
   
9. Serve hot with phulkas.