6-7 papads (torn into pieces)
1 teaspoon red chilli powder
1/2 teaspoon dhana-jeera powder
pinch of asafoetida
3 teaspoons fenugreek seeds, 1/2 teaspoon mustard seeds (optional)
water (enough to soak and boil)
3 cups water (for tempering)
3 teaspoons oil
salt to taste
Soak fenugreek seeds for 15 minutes in 1 cup of water. Drain the water.
In a small pan, boil the seeds till tender. Drain.
Heat oil in a pan. Add mustard seeds, asafoetida, red chilli powder and then put water. Now add the other spices, fenugreek seeds and salt. Bring water to a boil.
Add pieces of papad to boiling water. Stir and cook for 3-4 minutes. Serve hot
Prepare the vegetable close to the time of serving a meal.
In advance, one can prepare till the step of boiling water. Add the papad pieces at the time of serving the meal.