Gathiya Papad ki Sabji

Name: Gathiya Papad ki Sabji
Total time: 900 s
Yield: 2 People
Cuisine: Indian
Ingredients: 100 gms Vanela Gathiya; 3 nos Papad of Moong; 2 cups Butter Milk; 2 Tbsp Oil; 1 Tsp Mustard seeds; 1 Tsp Cumin seeds; 1 Dried red chilli; leaves Curry; 1 Tsp Wheat flour; 1 Tbsp Kashmiri red chilli powder; 1/2 TspTurmeric; 1 Tbsp Coriander powder

Asmita Rupani @Tastelover_Asmita

Rajkot

#WMJ1
#week1
#cookpadindia
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Gathiya Papad is a Kathiyawadi dish. This sabji is very popular among Gujarati people and also among Jain Gujaratis. Jains prefer to make this dish during the festival of Paryushan. This Gathiya Papad Sabji can be made both Jain and non-Jain. I have made Jain version today.

Asmita Rupani @Tastelover_Asmita

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Ingredients

15 Minutes

2 People

100 gmsVanela Gathiya
3nos Papad of Moong
2 cupsButter Milk
2 TbspOil
1 TspMustard seeds
1 TspCumin seeds
1Dried red chilli
leavesCurry
1 TspWheat flour
1 TbspKashmiri red chilli powder
1/2TspTurmeric
1 TbspCoriander powder

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Steps

15 Minutes

1

Heat oil in a pan and add mustard seeds, cumin seeds, dried red chilli and curry leaves.
2

Then add buttermilk and immediately add wheat flour and mix well. Adding wheat flour will keep the buttermilk as it is.
3

Add red chilli, turmeric and cumin seeds and let it boil for two to three minutes.
4

Now add the vanela gathiya and let it boil again for two minutes.
5

Then add medium-sized pieces of moong papad to it and boil it till the papad becomes soft (about two minutes) to turn off the gas.
6

In this way, the Jain vegetable of Kathiawadi Ganthiya Papad will be ready.
7

This vegetable can be served hot with roti or millet roti.
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