Friday, September 4, 2009

Cabbage-Peas-Carrot Curry

When you have to cook for just two, vegetables, any size, spill over to the next meal. And therefore the two cabbage recipes that follow were made to avoid the monotony of eating the same dish. The recipe here can add colour to any meal served. Almost like our Indian tricolour. And so simple to make.

Cabbage - 1/2 medium - dice finely
Carrot - 2 nos - diced
Peas - 100 gms
Coconut - 1/4 grated
Coriander powder - 1 tsp
Oil for seasoning
Black gram dal ( urad) - 1 tsp
Mustard seeds - 1 tsp
Dry red chillies - 3 nos

Take a wok
Heat oil, add urad dal, mustard seeds, red chillies.
After the mustard splutters, add the diced vegetables and peas.
Add sufficient water ( does not take too much) and salt.
Allow to cook.
When almost done,add the grated coconut
Simmer till the water evaporates.
Serve as a side dish with rice or rotis.

1 comment:

  1. What a delight to open up my blog dashboard and see this little gem ready to be read. Yummers...Nice combination and something new for me to try. Love the word 'splutters'... good visual for the mustard seeds!


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