In a pan, add oil, mustard seeds, cumin seeds, hing, and dry red chili. Sauté for a minute.
Add chopped green chili, ginger, and sauté for a minute.
Now in a bowl, add some water, turmeric powder, coriander powder, and red chili powder. Mix well and add masala paste into oil.
Cook masala till oil is separated from its sides.
Then add tomato puree and salt. Cook till oil separates from its sides.
Meanwhile, roast urad dal papad on medium heat and cut it into medium size pieces.
When tomato gravy is properly cooked and release oil from its side, then add curd to it.
stir continuously on low flame till the curd combines well.
stir well keeping the flame on low else there is a chance for the curd to curdle.
Then add kasuri methi and garam masala. mix well.
Add 1 cup of water and bring it to boil.
At the time of serving add papad pieces and mix well.
simmer for 1-2 minutes.
Garnish with coriander leaves and serve papad ki sabzi with chapati or rice.