Saturday, November 26, 2011

Cabbage curry

1/2 cabbage
1 onion
1/2 tsp mustard seeds
1/2 tsp cumin
3-4 green chilis
1 tsp curry powder (optional)
Salt to taste
Curry leaves

Slice the cabbage finely. Chop onion and green chilis finely. Heat a few tablespoons of oil, add mustard seeds and allow to splutter. Then add cumin, onion, curry leaves and chilis and fry for a while. Then add the cabbage, followed by the curry powder. Mix well. Cook the curry with the lid on for about 10 minutes. Do open the lid and stir 2 or 3 times in between. At this stage they would have become soft and moist. Season the curry with salt and taste. Cook the curry for another 5-10 minutes with the lid on. Serve warm with rice.

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