Crush roasted papad to medium size pieces and keep aside.
Beat curd in a bowl well for no lumps.
Now add chopped colorful bell peppers (or capsicum), red chili powder, coriander powder, bhuna jeera, salt, hing, ginger paste and haldi powder.
Mix well and keep aside.
Heat oil in a pan, add jeera and let it cracker.
Add Onion and fry till pink in color.
(You may omit onion if you do not want to use or for Jain recipes)
Now add tomato puree and fry for 4-5 minutes or until it leaves sides.
Take the pan out of the flame and then add well beaten curd and mix it well.
Put the pan on flame and let it boil.
(Keep it stirring untill a boil comes.)
When a boil comes add required water for the gravy and let it boil again.
(I added 3 cups of water)
When a boil comes, cover the pan and reduce the flame to low.
Leave it for around 15 minutes.
When curry leaves the oil in sides.
Switch off the flame and add roasted crushed papad pieces.
Mix well and cover the pan for 5-6 minutes.
Serve with chapati, paratha, puri, naan or rice.
Recipe Notes
Remove the pan from flame before mixing curd.
Beat the curd well, otherwise it may curdle while cooking.
Break papad in to medium sized pieces.
Jains or those who don’t eat root vegetables, can cook this recipe without onion and ginger.
Add papad to gravy just before 10-15 minutes to serve.