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.