Monday, November 30, 2015



If you are looking for an easy to make, simple side dish using two commonly available vegetables, namely cabbage and capsicum, do try this out.

In making this dish, take care not to overcook the cabbage and capsicum. I prefer the cabbage and capsicum to be cooked yet remain crisp and crunchy to add to the taste.

If you wish you may add turmeric powder, but today I have made the dish without using this.

  • Cabbage, 200 gms
  • Capsicum, medium-sized, 1
  • Mustard Seeds, 1/2 tsp
  • Channa Dal, 1 tsp 
  • Curry Leaves, a few 
  • Green Chillies, slit, 2
  • Asafoetida, a pinch
  • Turmeric Powder, 1/4 tsp (optional)
  • Salt, to taste
  • Oil, 1 tbsp

Wash and shred the cabbage and keep aside
Wash and cut the capsicum into small pieces and keep aside
In a kadhai, heat oil and when it gets hot add the mustard seeds
When they splutter, add the channa dal and saute till it changes colour 
Next add the slit green chillies, followed by the curry leaves
Saute for about half a minute
Add the asafoetida and turmeric powder, and mix well
Now add the capsicum pieces and saute for a minute
Next add the shredded cabbage and salt 
There is no need to add water 
Mix well and cook covered for another 6-8 minutes over medium flame
Remove and serve hot as a side dish

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