Dahi papad ki sabzi(rajasthani dish)

Ingredients;

Raw papad - 1 cup (I usually prefer using Lijjat Papad, but you can use any kind of your like)
Dahi (Yogurt) - 1 cup
Red Chilli Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Garam Masala - 1/4 tsp
Turmeric Powder - 1/2 tsp
Salt - Per taste
Hing (Asefoetida) - 1 pinch (Only if your papads do not already have them, otherwise, it will be an overdose of it and the end product will taste bitter, so read your labels)
Rai (Mustard Seeds) - 1/2 tsp
Jeera (Cumin Seeds) - 1/2 tsp
Cilantro - To Garnish
Water - to thin down the gravy
Oil - 1 tsp

Preparation;

Break Papad into bit size pieces about 1-1.5 inch pieces .Add all dry masalas (except salt) in dahi and mix well (make sure no lumps are there). If your papad already is spicy , reduce the amount of masalas you are using. Take a pan and add oil. Once oil is hot, add rai and jeera and let them splutter (if your papad does not have hing, add it in this step, if your papad already has hing, please do not add it again or your recipe will taste bitter due to overdose) Add Dahi mix and keep stirring till it starts boiling (which also means it will start separating oil on the sides)Now, add broken papad pieces, mix well and add water as needed (once papad are cooking, they will tend to stick, so let it be little water, not a lot though as a runny curry won't be that good to taste) Cover and let it cook for 4-5 min. Do mix it once or twice within 4-5 min. Now, taste the sabzi and add salt, if needed (remember gravy will get salt from papad already, so most of the times, you do not have to add any salt at all). Garnish it with Cilantro. Serving; Enjoy it with hot rotis/parathas. I personally like them with rotis than parathas.