India-Cabbage, Carrot And Onion Curry

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Cabbage, Carrot And Onion Curry

 

1/2 small cabbage

3 medium carrots

2 large onions

1 tablespoon ghee

1/2 teaspoon cumin

1/4 teaspoon turmeric

1/4 teaspoon mustard seeds

1/4 teaspoon chili powder

1/4 teaspoon coriander

1/4 teaspoon cinnamon powder

salt to taste

 

Cut the cabbage into small pieces.

In a separate container cut carrots into thin rounds.

Peel onions and cut into small pieces.

In a medium-sized pan saut‚ the onion with butter or margarine. When onions

feel soft, add mustard seeds. 30 seconds after that add cumin powder, coriander

powder, and turmeric powder. Mix the spices.

Drop carrots in pan and saut‚. Put the lid on for 5 minutes. Now add cabbage.

Mix all the vegetables together. Add cinnamon powder, salt, and chili powder.

Put the lid on. Wait for 5 minutes.

Turn over mixture in pan. Make sure the spices don't stick to the bottom of

the pan. Put the lid back on and leave it another 8 minutes. If you want curry

to be softer, keep the lid on longer after cooking.

Serve hot or warm.

 

 

 

 

 

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