Heat the oil, fry the papad and keep aside.
In a wok, heat the ghee and saute the cumin seeds. Add ginger-garlic paste and stir till light brown.
To this add turmeric, coriander powder, red chilli powder, chopped green chilli and ginger. Cook till the oil separates from the masala.
Pour the curd in the masala and stir. Add water and bring the gravy to a boil, let it thicken.
Break the fried papad into small pieces and put them in the gravy. Add salt and let it cook for 3-4 minutes.
Garnish and serve hot.
Key Ingredients: papad, vegetable oil, clarified butter, cumin seeds, ginger, garlic, turmeric, coriander powder, red chilli, green chillies, yogurt, salt, coriander leaves