Tuesday, October 22, 2013

Purple Cabbage Curry


Purple Cabbage - 500gms
Green Peas, boiled - 3/4 cup (can use fresh green peas)
Onions - 2
Green Chilli - 2
Dry Mango Powder/Amchoor - 2 tsps
Kasoori Methi - 1 1/2 tbsps
Red Chilli Flakes - 2 tsps
Cumin Seeds - 1 tsp
Vegetable Oil - 1 tbsp
Curry Leaves - 5
Asafoetida Powder - a pinch
Salt to taste


  1. Chop onions into vertical slices.
  2. Shred cabbage.
  3. Heat oil in a pan.
  4. Add cumin seeds. 
  5. When cumin seeds start sizzling, add asafoetida powder and curry leaves. Saute for half a minute.
  6. Add slit green chillis. Saute for half a minute.
  7. Add onions slices and saute until the color changes to translucent.
  8. Now added shredded cabbage and salt.
  9. Sprinkle very little water and cook covered until it softens.
  10. Now add boiled green peas. Mix well.
  11. When all the water evaporates, add dry mango powder, red chilli flakes and kasoori methi. Mix well and turn off the heat.
  12. Serve hot with phulkas, rotis, etc.,


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