Broccoli-Cabbage Curry

Ingredients

• 2 cups cabbage, finely chopped
• 12-15 broccoli florets, medium or small
  
• 1/4 inch piece of ginger, chopped fine
• 3 red chillies, cut into half
• 1/4 cup coriander (cilantro) leaves, chopped
• 1/4 tsp red chilli powder
• Salt to taste

• 4-5 tsp vegetable oil
• 2 1/2 tsp urad dal (split black gram)
• 1/4 tsp mustard seeds (rai)
  
• 1/2 tsp cumin seeds (jeera)
• Turmeric powder, a pinch

Preparation

1. Heat the oil in a shallow pan. Add the urad dal, mustard, and cumin seeds. When the urad dal starts browning, add the ginger and coriander leaves and saute for a few seconds.
   
   
2. Add the turmeric, and the broccoli and cabbage. Add salt and chilli powder, cover and cook on low heat for 4-5 minutes or until the vegetables are tender, stirring occasionally.
   
   
3. Remove the lid, and let the moisture evaporate on medium heat.
   
   
4. Serve the broccoli-cabbage curry hot with any Indian bread (chapathi, paratha, phulka, puri) or plain white rice.

Related Recipes

• Cabbage Masala
• Cabbage Carrot Curry
• Cabbage Kootu (Vegetarian Cabbage Soup)
• Cabbage-Potato Curry
• Asparagus Stir-Fry
  

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