INGREDIENTS: Oil, Avalu (mustard seeds), Jeera (cumin seeds), Urad dal (vudhiballu), Chenna dal (senagaballu / bengal gram), Curry leaves, Onions,  Alu, Cabbage, Salt, Green chillies, Hing (inguva), Jeera powder (cumin seeds powder), Coriander, Turmeric



PREPARATION:

  • Cut alu into small cubes

  • Cut onions and cabbage into thin slices

  • Place frying pan onflame, heat 2 tbl spoons of oil

  • Add avalu, jeera, urad and chenna dals

  • Let all splitter , add curry leaves

  • Add pinch of hing, t spn of jeera powder

  • Add cut onions, green chillies, turmeric and fry till translucent

  • Add alu, cabbage and mix well

  • Add requires quantity of salt, stir well

  • Add 2 tbl spoons of water and close the lid and cook in medium flame

  • Wait till vegetables get cooked

  • Off the flame, dish out and garnish with coriander

  • Serve hot with rice, chapathis..

1 comments:

  1. i love that chutney.. my mom makes it with idli dosa..she also adds coarinder.. btw i tried one of ur salads with herb dressing and also falafel.. followed ur method with just a small variation.. i make falafel only with chick peas.. my hubby loved it.. and i am surely making it again.. thanks for sharing such easy to follow recipes..U rock!Cheers

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