5medium-sizePapadI used Lijjat cumin seed flavoured papad
1mediumRed Onion ~ sliced (Approx. 1Cup)
¼cupTomatochopped
1tspGinger grated or 1 tsp ginger paste
¼tspCumin seedIf you are using plain Papad, add 1/2 tsp of cumin seed
1Bay leaf
1Pinch ofAsofatidaor Hing
1tspCumin powder
1tspCoriander powder
½tspRed Chilli powderyou can add more
½tspTurmeric powder
½tspGaram Masala powder
½tspSugar
Salt to taste
¼cupMustard Oil
Instructions
Add in ground cumin, coriander, red chilli and turmeric powder, salt and sugar in a shallow bowl. Add a couple of tablespoons of water to make a spice slurry. Keep it aside.
Heat a cooking pot over medium heat, pour oil and heat it. If you cook in mustard oil, then make sure the oil reaches the smoky point.
Add the papad one by one and fry each side for a few seconds, and remove from oil.
Add Hing, cumin seed and Bay leaf in the remaining oil and stir to release the aroma from the spices.
Add sliced onion, sprinkle salt for the onion and over-medium low heat cook the onion till it develops a dark brown colour.
Add ginger paste, stir for a few seconds.
Then add chopped tomatoes and cook for about 30 seconds.
Next, add the spice paste or slurry and about 1/4 cup of water.
Finally, increase the heat to high. When the liquid starts bubbling up, reduce the heat to medium-low. Cover with a lid and continue to cook until the oil and starts realising from the masala.
Add about half a cup of warm water, stir the gravy, increase the heat to high, and wait for one boil.
Reduce the heat to medium, break the fried Papads into big pieces and add in the gravy.
Give a stir and over high heat, simmer the gravy for a few minutes, then sprinkle Gorom moshla, give a final stir and turn off the heat.
Cover with a lid and give at least 10 minutes of resting time before serving!