|
Ingredients
|
Quantity
|
|
Small cabbage
|
½
|
|
Carrots
|
3 medium
|
|
Onions
|
2 large
|
|
Ghee
|
1 tbsp
|
|
Cumin
|
½ tsp
|
|
Turmeric
|
¼ tsp
|
|
Mustard seeds
|
¼ tsp
|
|
Chilli powder
|
¼ tsp
|
|
Coriander
|
¼ tsp
|
|
Cinnamon powder
|
¼ tsp
|
|
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 sauté 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 sauté. Put the lid on for 5 minutes. Now
add cabbage. Mix all the vegetables together. Add cinnamon powder, salt, and
chilli 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.
