Tuesday, November 17, 2009

Cabbage Thogayal

1 head Cabbage6-8 Dry Red ChilliesTil Oil
1 cup Fresh Dhania1 pinch HingSalt
1/4 cup Urad Dal3-4 pcs Tamarind
1 tsp Mustard Seeds
3-4 Curry Leaves

Chop the cabbage.
In a heavy bottom pan, heat 2-3 tsp oil and roast the dry red chillies and urad dal until golden.
Add the cabbage, dhania, hing, tamarind and salt.
Cook open until tender.
Blend this into a fine paste without adding water.
The water from the cabbage should be enough to aid the grinding.
Splutter mustard seeds and curry leaves in 2 tsp Til oil.
Garnish the thogayal with the tadka and serve.

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