Cabbage and Capsicum Subzi
by Tarla Dalal
Added to 62 cookbooks
This recipe has been viewed 51545 times
Quick and easy to make, this dry subzi is made of cabbage and capsicum, tempered traditionally and flavoured simply with coriander seeds powder and lemon juice. The tanginess of lemon juice, and the crunchiness of the semi-cooked veggies excite the palate, making the Cabbage and Capsicum Subzi an easy but enticing dish to bring to the table!
- Heat the oil in a broad non-stick pan and add the mustard seeds.
- When the seeds crackle, add the asafoetida, turmeric powder, green chillies and sauté on a medium flame for a few seconds.
- Add the cabbage, capsicum and salt, 1 tbsp of water, mix well and cook on medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the coriander seeds powder and lemon juice, mix well and cook on a slow flame for 1 more minute, while stirring occasionally.
- Serve immediately.
Nutrient values per serving
|Vitamin A||86.1 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||61 mg|
|Folic Acid||9.4 mcg|
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