Spicy Cabbage
A simple curry which can be eaten with plain rice and roti after a heavy meal at a wedding or party.
Preparation time: 20 minutes
Cooking time: 10 minutes
Serves: 5
Step 2: Take a kadai and heat oil, add bengal gram daal, curry leaves and chillies. When the gram turns into golden brown, add sliced onions and ginger pieces and fry for a few minutes.
Step 3: Now add potato cubes, peas and close the lid.
Step 4: Let it cook on low flame for a few minutes. When the vegetable is done half, add cabbage and salt and sprinkle little water. Cover the kadai and let it cook till tender. (not too soft).
Step 5: Now, add tamarind pulp and grated coconut and fry till it mixes.
Step 6: Serve with plain rice or chappatis.
Cabbage (chopped) - 2 katoris
Peas (shelled) - 1 katori
Potato (cubed) - 1/2 katori
Onion (chopped) - 1/2 katori
Curry Leaves - 3 tbsp
Bengal Gram daal - 1 tbsp
Ginger - 1 tbsp
Green chillies - 5 to 6
Tamarind pulp - 2 tbsp
Grated coconut - 2 tbsp
Salt to taste
Oil - 1 tbsp
Method
Step 1: Cut cabbage into small pieces. Shell peas. Cut potatoes into small cubes and slice onions.Step 2: Take a kadai and heat oil, add bengal gram daal, curry leaves and chillies. When the gram turns into golden brown, add sliced onions and ginger pieces and fry for a few minutes.
Step 3: Now add potato cubes, peas and close the lid.
Step 4: Let it cook on low flame for a few minutes. When the vegetable is done half, add cabbage and salt and sprinkle little water. Cover the kadai and let it cook till tender. (not too soft).
Step 5: Now, add tamarind pulp and grated coconut and fry till it mixes.
Step 6: Serve with plain rice or chappatis.
