This simple dry vegetable curry can be served with rice or chapathis. The combination of cabbage with peas alongwith the crushed coriander seeds gives it a different flavour.
Ingredients :
Chopped Cabbage – 1 1/2 cups
Peas – 1 cup
Chopped Tomato – 1/2 cup
Ginger – 1/2 tsp chopped
Onions – 2
Bengal Gram dal/chana dal – 1 tsp
Coriander seeds – 1 tsp
Jeera – 1 tsp
Grated coconut – 1/4 cup
Chopped Green chillies – 1
Turmeric powder – 1/2 tsp
Red chillie powder – 1 tsp
Curry leaves – 2 sprigs
Coriander leaves – 1 sprig
Oil – 1 tbsp
Preparation:
Crush the coriander seeds coarsely and keep it aside. Chop onions fine.
Heat oil in a pan. When it starts spluttering, add jeera and the crushed coriander seeds, bengal gram dal, curry leaves and onions. Saute them well. Then add the chopped ginger, green chillies, red chillie powder and the turmeric powder and saute them. You can add a tsp of water so that it does not stick to the bottom of the pan. Next, add the tomatoes and saute it. When it is slightly mushy, add the peas and toss again. Lastly add the chopped cabbage, salt. Close with a lid and let it cook for 3- 4 minutes. You can sprinkle a little water if it is too dry. This is a dry vegetarian curry so you need not add more water to it. Just before you put off the flame, add the grated coconut and stir once. Garnish with coriander leaves.
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