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Tuesday, December 19, 2006

Green Cabbage Curry with Soybeans

I love my mom’s cabbage curry with green peas. Today, I substituted edamame / green soybeans for peas in her recipe. Since the soybeans were frozen variety, they didn't need much cooking and I just tossed them at the end.


Now coming to the recipe, You would need -
Chopped green cabbage - 2 cups
Edamame / Soybeans - 1/4 cup
Coconut grated (fresh or frozen)- 1/4cup
Chana Dal (Bengal gram) - 1 tsp
Urad Dal (Black gram)- 1 tsp
Mustard seeds (Rai) - 1/2 tsp
Jeera (Cumin Seeds) - 1/2 tsp
Red Chillies – 6 or more (broken into bits)
Turmeric powder - 1/4 tsp
Curry leaves – A few (If you can get)
Oil - 1 tbsp
Salt - As needed


Heat oil in a pan. To the oil, add chana, urad, mustard, cumin seeds, red chillies and curry leaves in that order. When they all start to sizzle and the dals turn red, add the cabbage, salt and turmeric powder. Lower the flame and close the lid. Stir in between.
When it is almost done, add the soybeans, coconut and saute for a couple of minutes more and turn off the stove.
The green cabbage & soybeans curry is ready to serve.

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