*Roast the papads. You can fry the papads in oil, roast them on flame directly or microwave them for 2 mins.
*Add ½ cup water in the curd and whisk well.
*Take 2 tbsp oil in wok and heat sufficiently. When the oil is hot, add cumin seeds. Saute for while and then add asafoetida, turmeric powder, coriander powder and dry fenugreek leaves.
*Now add tomato, ginger, green chilly paste, followed by red chilly powder and sauté the masala until oil starts separating.
*After sauteing the masala add 1 cup water, cover and allow it to simmer. When gravy starts simmering, add curd, little by little and stir the gravy constantly until it simmers again, else curd can coagulate. Now add salt and some green coriander in the gravy. Break the papads in small chunks and add them to the gravy. Cover the sabzi and cook on low flame for 2 minutes.
*Check the sabzi now, it’s ready. Take out the sabzi in a serving bowl and garnish with some green coriander. Serve this papad sabzi with chapatti, parantha, rice or naan.