Papad is an accompaniment and Vadis are a sun-dried dumpling. When they come together, they can also make for a scrumptious curry-based meal.

VADI PAPAD NU SHAAK

Components

1 cup moong dal vadi (mangodi).
6 roasted urad dal papads.
3-4 tbsps oil.
1 tsp cumin seeds.
1/2 inch cinnamon stick.
3-4 cloves.
1/4 tsp asafoetida (hing).
1 large onion, sliced.
2-3 tbsps sliced green garlic.
1/2 tbsp sliced ginger.
2-3 green chillies, chopped.
1 medium tomato, chopped.
Salt to taste.
1 tsp red chilli powder.
1/2 tsp turmeric powder.
1 tablespoon coriander powder.
1/2 tsp garam masala powder.
2-3 tablespoons chopped fresh coriander leaves.
Fresh coriander sprig for garnish.
Phulkas for serving.

Approach.

1. Heat 1-2 tablespoons oil in a nonstick kadai, include mangodi and sauté till golden brown in colour. Drain and reserve.
2. Boil 3 cups water in a pan, include fried mangodi and cook for 8-10 minutes.
3. Heat remaining oil in the same kadai. Include cumin seeds and once they alter colour, include cinnamon stick, cloves, asafoetida and onion and sauté till light golden.
4. Add green garlic, ginger and green chillies, sauté for 1-2 minutes. Add tomatoes and salt and cook till soft and pulpy.
5. Add red chilli powder, turmeric powder, coriander powder and garam masala powder and sauté for 1-2 minutes.
6. Add 1 cup water, mix well. Cover and prepare for 5-6 minutes.
7. Crush the papads and contribute to the gravy. Include coriander and cook for 3-4 minutes.
8. Transfer in a serving bowl, garnish with coriander sprig and serve hot with phulkas.

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