Heating up the papad and keep aside.

Now heat the ghee and saute the cumin seeds. Add ginger-garlic paste and stir till light brown.

Add turmeric, coriander powder, red chilli powder, chopped green chilli and ginger. Cook till the oil separates from the masala

Pour the tomato puree in the masala and stir.

Add little water if required and bring the gravy to a boil, let it thicken.

Break the papad into small pieces and put them in the gravy

Add salt and let it cook for 3-4 minutes.

Garnish with coriander leaves and serve hot with chapati.