| By : Amrita ( Posted on :02 Feb, 2007 ) | Total Views : 479 | Previous | Next |
Making time: 15 minutes.
Makes: 2-3 servings.
Ingredients
• 1 1/2 cups cabbage shredded
• 1 stalk curry leaves
• 2 green chillies
• 1/2 tomato chopped
• 1 tbsp. green peas boiled
• 1/2 tsp. red chilli powder
• 1/2 tsp. coriander seed powder (dhania)
• 1/4 tsp. turmeric powder
• 1/4 tsp. mango powder (amchoor)
• 2 pinches asafoetida
• salt to taste
• 1/4 tsp. each cumin & mustard seeds
• 1 tbsp. oil
Directions
1. Wash and drain cabbage. Keep aside.
2. Slit green chillies. Wash curry leaves.
3. Heat oil in a heavy pan. Add seeds, allow to splutter.
4. Add asafoetida, green chillies, curry leaves. Stir.
5. Add tomatoes, stir. Add cabbage.
6. Sprinkle all dry masalas over cabbage.
7. Cover with a plate, thali or lid which will hold enough water.
8. Pour some water in the lid (1/2 glass approx.).
9. Simmer on low for 3-4 minutes. Remove lid carefully.
10. Stir to mix the masalas well.
11. Cook till the oil separates at edge of the vegetable.
12. Serve hot with whole wheat chappati or bread.
