Ingredients
Cabbage finely chopped
Green chillies 4 cut length wise
Urad dhall 1/2 t.spoon
Channa dhall 1 t.spoon
Mustard 1/4 t.spoon
Hing a small pinch
Curry leaves a few
Cooking Oil 2 t.spoons
Salt 1 t.spoon (or to taste)
Method
Heat some oil in a pan/wok, splutter mustard, channa dhall, urad
dhall, hing, and curry leaves. Add chopped cabbage and green
chilles, sprinkle some water and let it cook until the cabbage
becomes soft.
Cabbage finely chopped
Green chillies 4 cut length wise
Urad dhall 1/2 t.spoon
Channa dhall 1 t.spoon
Mustard 1/4 t.spoon
Hing a small pinch
Curry leaves a few
Cooking Oil 2 t.spoons
Salt 1 t.spoon (or to taste)
Method
Heat some oil in a pan/wok, splutter mustard, channa dhall, urad
dhall, hing, and curry leaves. Add chopped cabbage and green
chilles, sprinkle some water and let it cook until the cabbage
becomes soft.
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