Ingredients:
1 cabbage (sliced very thin)
3 large potatoes (cut in ½-inch cubes)
4 tablespoons ghee
1 small jalapeño chili (diced finely)
1 tablespoon grated ginger
10 pcs curry leaves
2 pinches of hing
1 tablespoon black mustard seeds
¼ teaspoon turmeric
1 tablespoon coriander powder
1 teaspoon salt
1 small slice of lemon
2 tablespoons of cut coriander leaves
Procedure:
In pan heat ghee, mustard seeds, grated ginger, curry leaves ,chili, turmeric and hing. When mustard seeds start to crackle add potatoes. Stir for 8 minutes until cabbage and potatoes are both tender. Add salt and coriander powder. Sprinkle with coriander leaves and lemon juice.
Serve hot. This can be served for four.
Hare Krishna
In pan heat ghee, mustard seeds, grated ginger, curry leaves ,chili, turmeric and hing. When mustard seeds start to crackle add potatoes. Stir for 8 minutes until cabbage and potatoes are both tender. Add salt and coriander powder. Sprinkle with coriander leaves and lemon juice.
Serve hot. This can be served for four.
Hare Krishna
