METHI PAPAD SUBJEE

NEEDED
urad papad - 2 [ break to medium size pieces]
Methi seeds / fenugreek seeds - 2 tbsp
tomato - 2 [finely chopped]
ginger [ finely chopped ] - 1 tbsp
dhaniya jeera powder - 1 tsp
garam masala - 1/2 tsp
haldi / turmeric
chilly powder
hing
salt
corriander leaves   little
1 tbsp - oil
cinnamon - small piece
mustard - 1/2 tsp
1/2 tsp sugar or jaggery [opt]

METHOD

• soak the methi seeds in water for 2 hrs . 
• then drain the water , wash twice and keep aside.
• in a pan add oil and temper mustard, cinnamon and hing.
• add finely chopped ginger and fry .
• add the chopped tomatoes, haldi, chilly powder , garam masala and dhaniya jeera powder.
• add salt.
• fry till the tomatoes turn mushy and oozes out oil.
• add the methi seeds ,  and fry for a minute.
• add 2 cups water, 1/2 tsp sugar  and cook for 2 min . add the papad  to the boiling gravy.
• as the papad gets cooked ,the water will be absorbed.
• [ adjust the gravy accordingly ]
• remove and garnish with corriander. tastes good with roti..........