by Tarla Dalal
Added to 78 cookbooks
This recipe has been viewed 57414 times
This is a dry vegetable dish made with cabbage. Other vegetables like beans, cluster beans, sabre beans, carrots etc can also be prepared in a similar way. One such dry curry is always served along with a traditional south indian lunch.
- Heat the oil in a kadhai and add the mustard seeds.
- When the seeds crackle, add the urad dal, curry leaves and green chillies and sauté on a medium flame for a few seconds, while stirring continuously.
- Add the cabbage, green peas, ginger and salt, mix well and cook on a medium flame for 8 to 10 minutes, while stirring once or twice in between.
- Add the coconut, mix gently and cook on a slow flame, while stirring continuously for another 4 to 5 minutes. Serve hot.
Nutrient values per serving
|Vitamin A||84.2 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||22.2 mg|
|Folic Acid||8.3 mcg|
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