Cabbage-Potato Curry

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

• 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

1. 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.
   
   
2. 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.
   
   
3. Serve the cabbage-potato curry hot with any Indian bread (chapathi, paratha, phulka, puri) or plain white rice.

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