Name: Crunchy Cabbage Aloo Recipe
Total time: 20 min
Yield: 4
Cuisine: South Indian

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Cabbage is best prepared as close to raw as possible – sometimes called tender-crisp – to preserve this veggie’s many nutrients. Here in my recipe i have cooked cabbage on high flame for few minutes just to keep the crunch along with softness of tomato and potato......lets see the ingredients and method for crunchy cabbage potato.

How to make Crunchy Cabbage Aloo Recipe

Sheena Omana Narayanan

Crawler

South Indian

<p>Cabbage is best prepared as close to raw as possible – sometimes called tender-crisp – to preserve this veggie’s many nutrients. Here in my recipe i have cooked cabbage on high flame for few minutes just to keep the crunch along with softness of tomato and potato......lets see the ingredients and method for crunchy cabbage potato.</p>

Onion: small size

Cabbage: Small half

Green Chilly: . slit in two pieces

Potato: Small chop to bit bite size

tomato: half tomato

turmeric powder

Garnishing: Chopped coriander a handful and powdered Kasuri Methi

tempering oil : Mustard Seeds: 1 tsp; Zeera: 1; tsp Urad Daal: 1 tsp; Roasted Bengal Gram: 1 tsp

Salt

Heat oil,  roast bengal gram and urad daal in medium heat,  once it turns light brown add mustard and allow it to splutter,  followed by zeera. 

step 1

Add potato mix well and cover with lid and cook for 2-4 mins until potato turns soft. 

step 2

Add onion and fry for few sec,  now add cabbage,  turmeric powder,  and cook in high heat continuously stirring. 

step 3

Add tomato and give a nice mix and keep stirring. 

step 4

Once all the veggies are mixed well and it gives nice light yellow color,  add salt and mix again. Now turn of gas. 

step 5

Garnish with coriander and kasuri methi and close the lid immediately. 

step 6

Serve this as side dish for rice.  . But this is a best recipe to serve with chapati for lunch box. 

step 7

Better Butter