CABBAGE CURRY

INGREDIENTS:

Cabbage
Onions
Tomatoes
Curry Leaves
Ginger
Salt as per taste
Oil
Turmeric Powder
Red Chillie Powder
Dhania Powder

METHOD:

• Wash and cut the cabbage
• Chop Onions and Tomatoes finely.
• Chop Ginger finely and keep aside
• Take Oil in a presure Cooker
• When oil gets heated add Onions and saute till they turn into light brown colour
• Add crushed ginger and Curry leaves and mix well
• Add Tomatoes and mix well
• Add Salt as per taste, Turmeric Powder, Red Chillie Powder and Dhania Powder and mix well
• Finally add the Chopped Cabbage and mix all the ingredients well
• Add half a cup of water so that Cabbage cooks well
• Close the cooker of the lid and let 2 whistles come and simmer it for 10 mins.

Cabbage Curry is ready and serve it with Chapathi





                                               CABBAGE CURRY    

 

TINDA CURRY (POINTED GOURD OR PARWAL)

INGREDIENTS:

Tinda
Tomatoes
Garlic Flakes
Salt as per taste
Turmeric Powder
Red Chillie Powder
Dhania Powder
Sugar
Milk
Curry Leaves
Jeera (Cumin Seeds)
Oil

METHOD:

• Wash and Cut tindas into round shape.

                                                      TINDA OR PARWAL

  

• Chop Tomatoes finely and crush the garlic flakes
• Take a Cooker and pour Oil into it
• When oil gets hot add Jeera (Cumin Seeds) and Add Tinda and mix well
• Add curry Leaves and mix well
• Add Garlic Flakes and mix well
• Add Tomatoes, Salt as per taste, Turmeric Powder, Red Chillie Powder, Dhania Powder and mix all the ingredients well.
• Finally add half a cup of milk to it and close the cooker
• Let 2 whistles come and simmer it for 5 mins

Tinda Curry is ready and serve it with Chapathi
Garnish it with Coriander Leaves