Ingredients

Method

Roast urad dal papads on low flame or in a Microwave. Mix together finely chopped onion, tomato, and capsicum, half of the fresh coriander leaves, red chilly powder and salt to taste. Place one papad on a serving plate.
Spread some onion – tomato mixture over it. Similarly prepare the other papads. Sprinkle chaat masala and lemon juice. Sprinkle the remaining coriander leaves on top and serve immediately.

Wash, peel and chop potatoes into cubes.
Grind tomato, green chilies and ginger to make a paste.
Heat oil in the pressure cooker and add Moongodi with cumin seeds.
Fry till Moongodi and cumin seeds turn golden brown.
Now add the cloves,asafoetida and whole red chilies and sauté.
Add tomato puree in the cooker and fry for a minute.
Add all the dry spices and yogurt and sauté till oil startsseparating from the masala.
Now add chopped potatoes and stir for a minute.
Add water and mix well. Pressure cook on medium heat till 4 whistles (or till potatoes are cooked completely).
When it cools down, open the pressure cooker and slightly mash the curry.
Bring it to a boil on medium heat (with out covering the pan).
Add lemon juice and fresh coriander and serve hot.

You can increase the quantity of potatoes if you want to make it thicker,but avoid making it too thick, as it tastes better with a thin gravy, but you can adjust according to your taste.
Instead of making tomato puree you can also add chopped tomato, chili and ginger at step – 6
Serving suggestions – Serve Aloo Moongodi ki Subzi with Khichdi, Tahri, daal rice combo and chapatis.

Soak tamarind in half a cup of water for 30 minutes. Extract the juice and discard the seeds if any.
Dry-roast the fenugreek seeds and mustard seeds together on a low heat. When the seeds turn a couple of shades darker, turn off the heat. Allow the seeds to cool to room temperature. Grind them to a powderin a blender or using a mortar & pestle.
Roast the papads on an open flame, for a few seconds each side, till they turn crisp. Crush the roasted papad roughly – about 1-2 inch pieces, and don’t worry if the sizes aren’t uniform. A little bit of unevenness adds character.
Heat 2 tsps of mustard oil in a thick-bottomed pan.
Add mustard seeds, asafoetida and cinnamon stick in that order.
When the mustard seeds splutter, add red chili flakes, turmeric powder and coriander powder.
Stir and pour in the tamarind juice, jaggery and half a cup of water.
Simmer for 5 minutes. Add the salt at this stage if required, because papad tends to be generously salted and usually no added salt is needed in this curry.
Add the cracked roasted papad and mix well. The papad will absorb all the moisture and spices in 3 to 4 minutes.
Take it off the heat at this stage.
Garnish with chopped coriander leaves. Serve papad ki sookhi sabzi as an accompaniment to an Indian meal. As a variation, stir papad ki sookhiSabzi into plain yogurt and serve it as a raita with pulao or biryani.