| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Indian |
Indian, Vegetables |
4 |
Servings |
INGREDIENTS
| 1/2 |
sm |
Cabbage |
| 3 |
md |
Carrots |
| 2 |
lg |
Onions |
| 1 |
tb |
Ghee |
| 1/2 |
ts |
Cumin |
| 1/4 |
ts |
Turmeric |
| 1/4 |
ts |
Mustard seeds |
| 1/4 |
ts |
Chili powder |
| 1/4 |
ts |
Coriander |
| 1/4 |
ts |
Cinnamon powder |
|
|
Salt, to taste |
INSTRUCTIONS
Cut the cabbage into small pieces.
In a separate container cut carrots into thin rounds.
Peel onions and cut into small pieces.
In a medium-sized pan saute the onion with butter or margarine. When
onions feel soft, add mustard seeds. 30 seconds after that add cumin
powder, coriander powder, and turmeric powder. Mix the spices.
Drop carrots in pan and saute. Put the lid on for 5 minutes. Now add
cabbage. Mix all the vegetables together. Add cinnamon powder, salt, and
chili powder. Put the lid on. Wait for 5 minutes.
Turn over mixture in pan. Make sure the spices don't stick to the bottom
of the pan. Put the lid back on and leave it another 8 minutes. If you
want curry to be softer, keep the lid on longer after cooking.
Serve hot or warm.
Source: Anadi Naik in "Vegetarian Journal Reports" TNT by Imran C.
Posted to EAT-L Digest 07 Jan 97
From: "Imran C." <[email protected]>
Date: Thu, 9 Jan 1997 12:36:29 +1000
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