Cabbage Tomato Curry - Side dish for Chapati

Ingredients

Cabbage – 400 grams

Jeera/cumin seeds – 1 tsp

Finely chopped onion – 1 ½ cups

Slit green chilli – 2

Ginger garlic paste – 1 tbsp

Curry leaves – 1 sprig

Coriander powder – 1 tbsp

Red chilli powder – 1 tsp

Turmeric powder - ½ tsp

Garam masala powder – 1 tsp

Fresh green peas – ½ cup

Finely chopped tomatoes – 3 Cubed

capsicum / bell pepper – ½ cup

Finely chopped coriander leaves – 1 tbsp

Oil – 2 tbsp

Salt – to taste

Process

1. Heat 2 tbsp of oil in a pan and add 1 tsp of jeera/cumin seeds. When it splutters, add 1.5 cups of finely chopped onion,

2 slit green chillies and some curry leaves. 2. When the onion turns translucent, add 1 tbsp of ginger garlic paste. Sauté this for 1 minute and add 0.5 tsp of turmeric powder, 1 tbsp of dry roasted coriander powder, 1 tsp of garam masala powder and 1 tsp of red chilli powder.

3. Sauté this for a few seconds and add 3 finely chopped tomatoes, 0.5 cup of fresh green peas and a little salt. Stir well, cover it with the lid and cook for 5 minutes. Stir occasionally.

4. When the tomatoes become soft, add 400 grams of finely chopped cabbage and ½ cup of cubed capsicum / bell pepper. Stir well, place the lid and cook for 7-8 minutes over medium flame. Stir occasionally.

5. Now add 1 tbsp of finely chopped coriander leaves and mix well, turn off the flame.

6. This will go nice with chapatti or rice.