Cabbage, Carrot and Peas Curry

Makes two servings

Shredded Cabbage  1/2 kg

Shelled peas 1/2 cup

Finely cut carrot 1/3cup

Slit green chilles  2

Curry leaves  1 sprig

Corriander leaves  2 tsps fpor garnishing

Salt 1/2 tsp

Mustard seeds  1/2 tsp

Urad dal  1 tsp

Heat oil in a pressure pan till it is hot enough for the mustard seeds tp splutter. Add the mustard and urad dal. As the dal starts turning brown add the slit chilies. As t he chillies change colour, add the vegetables, salt and sprinkle with a spoon of water.

Close t he pan and let it whistle just once. When the lid can be opened, garnish with curry leaves and coriander.

Oil to temper


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