Cabbage Carrot Curry

The value of eating vegetables is something most of us realize after getting older, specially after having kids. This is the time you understand why your mom took all those strict routes of making you eat Bhindi, turai and patta gobhi. In my case, I always threw a fit when my mom made cabbage or patta gobhi but, since I wasn’t a big fan of Okra/ lady finger/Bhindi either, I had to pick my battle and would normally give in with cabbage.

It was my teen age when I actually started enjoying cabbage and I remember that my mom started adding grated carrot and peas to the cabbage which changed the taste from the tradtional cabbage curry and added a lot more flavor to the dish.

This cabbage curry is my mom’s recipe. There is no onion or garlic added to it. My boys love it and its one of the few ways to serve the greens in a delicious way.

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Cabbage Carrot Curry

Cabbage cooked with grated carrots and peas.

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Cuisine

Indian

Prep Time

15 minutes

Cook Time

20 minutes

Servings

people MetricUS Imperial

Ingredients

• 2 TBLSP olive oil
• 1/2 tsp Mustard seeds rai
• 1/2 tsp Cumin seeds zeera
• 1 pinch Asafoetida hing
• 10 No. curry leaves
• 4 cups Cabbage chopped
• 1 cup carrot grated
• 1/2 cup Peas Fresh or frozen
• 1 tsp Salt more or less according to your taste
• 1/2 tsp Turmeric Powder
• 1/2 tsp Raw Mango Powder Amchur powder
• 2 No. Green chilies sliced
• 1 No. Tomato chopped

Cuisine Indian Prep Time 15 minutes Cook Time 20 minutes Servings people MetricUS Imperial Ingredients 2 TBLSP olive oil 1/2 tsp Mustard seeds rai 1/2 tsp Cumin seeds zeera 1 pinch Asafoetida hing 10 No. curry leaves 4 cups Cabbage chopped 1 cup carrot grated 1/2 cup Peas Fresh or frozen 1 tsp Salt more or less according to your taste 1/2 tsp Turmeric Powder 1/2 tsp Raw Mango Powder Amchur powder 2 No. Green chilies sliced 1 No. Tomato chopped

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Instructions

1. Add oil to a pan. Add cumin seeds and mustard seeds, followed by curry leaves and asafoetida. Once the seeds crackle, add green chilies and tomato.

   
2. After 2 minutes, add cabbage, carrots and peas. Add salt, Turmeric powder and Raw mango powder. Add 1/2 cup of water. Mix and cover. Let it cook on low flame till the water dries up. Serve with phulkas.