Mahavir Jayanti is regarded as the main Jain festival of the year. The festival is celebrated in India to commemorate the birth anniversary of Lord Mahavira.
The entire Jain community through out the country celebrates Mahavir Jayanti. On this auspicious day, grand chariot processions with the images of Mahavira are taken out, rich ceremonies are held in the temples, fasts and charities are observed.
Jain cooking has different influences of Gujarati, Marwari, north Indian and Maharashtrian cuisines. Jain food is very similar to saatvik cooking except that certain root foods like potatoes, ginger, onions, garlic are prohibited. Today the recipe I am sharing with you is very common in Gujarat and Rajsthan. Jains usually make this curry during paryyusan.
It is made with Papad and Fenugreek Seeds. It is little unusual dish, I hope you like it.
- 3 large papads
- 2 Teaspoon yellow fenugreek seeds
- 1 Tablespoon oil
- 1/4 Teaspoon each cumin & mustard seeds
- 1/2 Teaspoon red chilli powder
- 1/4 Teaspoon dhania powder
- 3-4 pinches turmeric
- 2 pinches asafoetida
- salt to taste
- 2 Tablespoon fresh curds
- 1 1/2 cups water
- 1 Teaspoon Besan
- Chopped Coriander leaves to garnish.
How to Make:
Boil fenugreek seeds in some water, till soft to touch but not mushy.
Drain and keep aside.
Break papad into 1 squares roughly.
Dissolve dry masalas and salt in 1/2 cup water.
Heat a heavy pan, add oil.
Add cumin and mustard seeds. Allow it to splutter, add masala water.
Mix Besan and curd and then add curds in the pan. Stir continuously till whiteness is gone.
Add remaining water, methi seeds, bring to a boil.
Add papad pieces and bring back to boil.
Cook on low, covered, for 3-4 minutes or till papad is soft. Garnish it with chopped coriander leaves.
Serve hot with chapati.
Do not over boil Fenugreek seeds, otherwise they will taste bitter.