Sunday, March 21, 2010

Cabbage Carrot curry

I lb cabbage chopped into small pieces
1 cup chopped carrot (you can take frozen too)
2 medium tomatoes chopped (or 4 tbs crushed can tomato)
½ tbs mustard seeds
¼ tbs paprika
¼ tbs turmeric
Salt as per taste
4-5 tbs oil

To grind:
1 tbs cumin powder or roasted cumin
3 red chilli
3 cloves garlic
1 piece o ginger chopped

1) Make a smooth paste of all the ingredient listed under “To grind” with few spoons of water.
2) Heat 2 tbs oil in a frying pan and add mustard seeds and allow it to pop and then add the masala paste and fry it in low flame till you get nice flavor from it.
3) Add rest f the oil, paprika, turmeric and tomato and mix it properly.
4) Add chopped cabbage and carrot and mix it properly then add salt and cover the lid and let it cook for about 10 minutes. Stir it in between to avoid sticking to the bottom of the pan.
3) Now it would have cooked properly but may have some water accumulated by covering the lid. So take the lid out and let it fry in low flame for about 3-4 minutes so it will be nice dry and cabbage carrot is ready to serve with your choice or rice or roti.

No comments:

Post a Comment