Try this tasty and tangy Cabbage-Carrot-Mango Curry if want a quick
side for plain rice or roti. The roasted peanut powder adds a nice
crunch to the curry.
Combo-veg curries are a wonderful addition to any meal as they pack a
lot of nutrition in a single dish.
Servings: 4 Cooking Time: 20
3 cups cabbage, finely chopped
1 cup carrot, sliced into thin rounds
1 cup raw (green) mango, grated
1 tsp ginger, grated
1 tbsp roasted peanut powder (coarsely ground)
Turmeric powder (a pinch)
Salt to taste
4 tsp vegetable oil
1 tsp mustard seeds (rai)
1 tsp chana dal (split bengal gram/yellow lentils)
1 tsp urad dal (split black gram)
2 green chillies, slit
2 red chillies, broken into a couple of pieces
5-6 curry leaves
Heat the oil in a wide skillet. Add the chana dal,
urad dal, and mustard seeds and fry until the dals are golden and the
mustard starts to pop. Add the red and green chillies and fry for a
couple of seconds. Add the ginger and curry leaves and fry for a second.
Add the cabbage and carrot, along with turmeric
powder and salt. Stir and cover and cook on medium heat until the
veggies are tender.
Add the grated mango and cook uncovered for 1 minute.
Sprinkle the peanut powder and cook the
cabbage-carrot-mango curry for 2 more minutes and remove from heat.
Serve the cabbage-carrot-mango curry with plain rice