After moving to Maryland, getting fresh vegetables has become pain in neck. Even vegetable like cabbage, which is usually available in Indian/Chinese/American store has become difficult. Due to lack of many options, I ended up buying it though it was not very fresh. After cutting I realized it was very dry and hard. Then I thought to add tomatoes to give gravy like texture. Wait, then I remembered a friend of mine telling me about generous use of curry leaves, udad dal and coconut in cabbage curry made South Indian way. I was little scared while cooking since I had no alternate curry in case something goes wrong with this one. But we both loved the end result and just a simple little twist can give completely different and delicious taste.
Serves 4
Preparation Time: 20 Minute
Cooking Time: 20 Minute
Ingredients
4 cup cabbage, thinly sliced
1 cup diced potato
1/3 cup peas
1 tomato, finely chopped
1 green chili, finely chopped
1 tsp udad dal
8-10 pc curry leaves
1 tbsp oil
1 tsp Mustard seeds,
Pinch of asafetida
¼ tsp turmeric powder
¼ tsp sugar
½ tsp red chili powder
1 tsp grated coconut
Salt
Coriander leaves for garnishing
Procedure
1. Heat oil in skillet on medium heat
2. Add mustard seeds, asafetida, curry leaves and udad dal
3. When udad dal turns light brown add tomato, stir it for a minute or two
4. Add cabbage, potato and peas
5. Add salt and turmeric powder and cook covered until tender
6. Add red chili powder and sugar, turn off the heat
7. Add grated coconut and garnish with coriander leaves
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