Halwai June 5, 2017

Ingredients:

• 2 cups – cabbage, shredded
• 1/2 cup – onion, thinly sliced
• 1/2 cup each – green, red, and yellow capsicums, cut into thin strips (discard seeds)
• 1/2 cup – grated Coconut
• 1 tsp – Mustard Seeds
• 1 tsp – fennel (saunf)
• 1 tsp – chilli powder
• 1/2 tsp – Turmeric powder
• salt to taste
• 2 tbsp – oil

Method:

  1. Heat the oil in a kadai.
  2. Add mustard and fennel.
  3. When they splutter, add onions and fry till they becomes light brown.
  4. Add all the capsicums and fry for 2 minutes.
  5. Add cabbage, chilli, turmeric powder, and salt. Mix well.
  6. Cover and leave on low heat till the vegetables are cooked. You do not need to add water. Cabbage will let out enough liquid.
  7. Add grated coconut.
  8. Mix well and remove from heat.
  9. Serve as a side dish with rice/chapati and dal.