Cabbage-Potato curry is a simple South Indian vegetarian curry
that's easy
to make and tastes delicious with rice and roti
(Indian bread). Cabbage is not only inexpensive but also very
nutritious.
Servings: 4-5 Cooking time: 15
minutes
Ingredients
3 cups cabbage, finely chopped
1 cup potatoes, cut into small cubes
1/4 inch piece of ginger, chopped fine
3-4 green chillies, slit and cut into half
1/4 cup coriander (cilantro) leaves, chopped
1/4 tsp red
chilli powder
Salt to taste
For Seasoning
4-5 tsp vegetable oil
2 1/2 tsp urad dal
1/2 tsp mustard seeds (rai)
1/2 tsp cumin seeds (jeera)
Turmeric powder, a pinch
Preparation
Heat the oil in a shallow skillet.
Add the urad dal, mustard, and
cumin seeds. When the urad dal starts browning, add the ginger,
chillies, and
coriander leaves and saute for a few seconds.
Add the turmeric, and the potatoes and cabbage. Add
salt, sprinkle some water and cover and cook on low heat for about 8-10
minutes or until the vegetables are cooked.
Serve the cabbage-potato curry hot with any Indian
bread (chapathi, paratha,
phulka, puri) or plain white rice.
This curry also tastes great without the potatoes.