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Monday, March 5, 2007

Cabbage & tomato porial

Cabbage [chopped finely]- 5 cups
Onion[chopped finely]-1
Tomato [chopped finely][big]- 1
Cumin seeds- 1/2 tsp
Mustard seeds- 1/2 tsp
Turmeric powder-1/2 tsp
Chilli powder- 1/2 tsp
Shredded coconut- 2 handfuls
Chopped coriander- 3 tbsp
Cooked Bengal gram- 3 tbsp
Oil- 3 tsp
Finely chopped ginger- 1/2 tsp
Asafotida powder- 1/2 tsp
Salt to taste
Heat a pan and pour the oil. Add the mustards and the cumin seeds. When they splutter, add the asafetida powder and fry for a few seconds. Add the chopped onion with the ginger and fry for a few seconds. Then add the tomato with the turmeric powder and the chilli powder. Cook well until the tomato is mashed well. Add the cabbage and cook on slow fire. Sprinkle water in intervals if needed. When it is almost cooked add the coconut, Bengal gram and the coriander. Cook the poriyal until it is done. If the cabbage is cooked fully and has become soft and soggy, then the taste will decrease a little.


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