Carrot And Cabbage Sabji Recipe
Summary
Ingredients
| Carrot | 1/2 Cup (16 tbs), grated | |
| Cabbage, finely shredded, 1 1/2 cups | ||
| Ginger, finely grated, 1 small piece | ||
| Green chillies | 2 , finely chopped | |
| Salt | To Taste | |
| Oil | 1 Tablespoon | |
| Cumin or mustard seeds, 1/2 teaspoon | ||
| Asafoetida, a pinch | ||
| Neem leaves, 1 sprig | ||
| Curds | 3/4 Cup (16 tbs) | |
| Coriander leaves to garnish | ||
Directions
Wash and drain cabbage and carrot thoroughly.
Heat oil in a pan and fry cumin seeds.
When they stop popping, add asafoetida, neem leaves, ginger and chillies.
After a minute add shredded vegetables and salt.
Cover and cook for 10 to 15 minutes.
Beat curds and add to the cooked vegetables.
Simmer for a minute.
Warm up on low fire.
Heat oil in a pan and fry cumin seeds.
When they stop popping, add asafoetida, neem leaves, ginger and chillies.
After a minute add shredded vegetables and salt.
Cover and cook for 10 to 15 minutes.
Beat curds and add to the cooked vegetables.
Simmer for a minute.
Warm up on low fire.
Chef
