PAPAD KI SABZI

I have been wanting to make this dish since a long time. I have adapted this one from none other but our dear friend Priya Yallapantula's blog, MHARO RAJASTHAN'S RECIPES The best place to find authentic Rajasthani recipes.
Ingredients:Papads .. 2-3 (any spicy variety, do not use plain appalams)
Yogurt .. 1 cup
Cumin powder ... 1/4 tsp
Coriander powder .. 1/2 tsp
Red chilli powder ... 1/4 tsp. (the papads are already spicy, you may skip it)
Turmeric powder .... 1/8 tsp
Garam masala ......... 1/4 tsp
Salt ........................ to taste
Oil
Coriander ...... to garnish
For Tempering:Mustard seeds ... 1/2 tsp
Cumin seeds ..... 1/2 tsp
Asafoetida ........ a pinch
Method:

1. Break the papads into small pieces.

2. Mix the spice powders and salt with yogurt. (add a very little salt as the papads are already salty.)

3. Heat a little oil in a pan and add the tempering ingredients. When they crackle, add the yogurt blended with spices. Keep stirring to avoid curd from curdling.

4. Now tip in the papad pieces and water as required. (depending on the consistency you prefer)

5. Bring to boil and simmer it for a few minutes, stirring carefully to avoid papads from breaking. (not more than once or twice)

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