Saturday, September 10, 2011

Aloo Cabbage Chatchori


Cabbage - 1/2 kilo
Potatoes - 3 medium size.
Kala jeera - 1/4 spoon
Red chillies - 1
Turmeric - 1/2 spoon
Green chillies - 4
Mustard seeds - 2 tsp
Sugar - 1/4 spoon
Salt - as required
Coriander leaves to garnish


Peel and cut each potato into 10 to 12 pieces.  Wash and keep aside.  Dice the cabbage into thin, long pieces. Wash and keep aside.

Grind the mustard seeds to fine paste adding little bit of salt to it.  put the paste in a small bowl and little bit of water to it, keep aside.

Heat oil in a kadai, add the black jeera and red chilli. Then immediately add the potatoes, cabbage and green chillies.  Fry the veggies for sometime.  Add tumeric and fry again for sometime.  When the potatoes start turning brown, add the mustard paste, sugar, salt and a little water.  Since this is a dry curry, add very less water.  Keep stirring it from time to time.  After about 10 minutes, check if the potatoes are cooked, garnish with coriander leaves and remove it from fire.

This tastes very good with dal and rice or just plain hot rice, and rotis.

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