Servings: 3-4
Ingredients:
Content
|
Quantity
|
Comment
|
Cabbage
|
1 cup
|
Chopped
|
Salt
|
To taste
| |
Water
|
To cook
| |
Oil
|
2 tbsp
| |
Mustard
|
1 tsp
| |
Jeera
|
1 tsp
| |
Curry leaves
|
1 sprig
| |
Green capsicum
|
Half of one
|
Cubed
|
Red capsicum
|
Half of one
|
Cubed
|
Jeera powder
|
1 tbsp
| |
Coriander powder
|
1 tbsp
| |
Red chilli powder
|
1 tbsp
| |
Sabji Masala powder
|
1 tbsp
| |
Copra / Kobbari
|
1 small cup
|
Grated
|
Coriander leaves
|
3-4 tbsp
| |
Rice
|
1 cup
|
Cooked
|
Turmeric
|
¼ tsp
|
Method:
Heat oil in a pan. Add mustard. Once it starts spluttering, add jeera, curry leaves and capsicum. Saute for a minute. Add the cabbage and and mix well. Add coriander powder, jeera powder, red chilli powder, sabji masala powder, turmeric, salt and water. Mix well and cook covered till the vegetables are soft and the raw smell of masala is gone.
Add the grated copra and mix well. Cook for a minute more.
Add rice, coriander leaves and mix well. Serve hot.
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