Roast four Papads first. (You can do that directly on the burner, or in the microwave, or you can even deep fry them.)

Now heat a pan and add oil to it.

Once it heats add fenugreek seeds on a low flame cook until seed’s color turns pink.

Next, add asafetida and chopped green chilies. Roast for 15-20 seconds.

Lower the flame and then add turmeric powder, red chili powder and coriander powder, mix well. Cook for another 15-20 seconds.

Add one cup of water and salt to taste.

On the low flame pour the curd and keep mixing simultaneously.

On high flame keep stirring the contents continuously till it comes to a boil.

Now on a medium flame, crush the papad and add to the tempering.

Crush Kasoori methi between your palms and add to the pan.

On a low medium flame, let it cook for 2-3 minutes, so the papad absorbs the curry.

Add chopped coriander leaves and stir well.

Switch off the flame and take it out in a serving bowl.