Ingredients
| Quantity | Measure | Ingredients | Description |
| 500 | Grammes | Cabbage - Green | |
| 4 | Medium | Chillies, Green | minced |
| 2 | Tablespoon | Cooking Oil | |
| 1 | Twigs/Sprigs | Curry Leaves | Remove the stems, and use only leaves |
| 1 | Teaspoon | Dhal, Urid (white) | |
| 1 | Teaspoon | Mustard Seed | |
| 3 | Nos | Tomatoes | cubed |
Method
Remove the root, and cut the leaves into strips and then cut them into smaller segments. Wash them and keep aside.
Heat a little cooking oil in a vessel, add one teaspoon mustard seeds and when they stop spluttering, then one teaspoon Urid dhal, minced green chillies, curry leaves, then add the cabbage, and if you like you can cut a few tomatoes into cubes and fry. Cook on slow fire. Cover the vessel, and allow it to cook in its own juice. When cooked, add scraped coconut and salt to taste.
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