Mixed Vegetable Curry

I have been using Savoy cabbage instead of the regular head cabbage after I read this post on Indira’s blog. As she says it is a few cents expensive, but if that comes with a boost in nutritional value, then I’m all for it. This dish tastes great with rice and sambar or even with rotis.
Mixed Vegetable Curry
I have been using Savoy cabbage instead of the regular head cabbage after I read this post on Indira’s blog. As she says it is a few cents expensive, but if that comes with a boost in nutritional value, then I’m all for it. This dish tastes great with rice and sambar or even with rotis.

Mixed Vegetable Curry

Summary

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  • Courseside dish
  • Cuisineandhra
  • Yield4 servings 4 serving
  • Cooking Time20 minutesPT0H20M
  • Preparation Time10 minutesPT0H10M
  • Total Time30 minutesPT0H30M

Ingredients

Savoy Cabbage – shredded
1 cup
Mixed vegetables (I used frozen mixed vegetables, thawed)
½ cup
Moong dal – soaked for 30 mins
½ cup
Green chilies
4
Mustard seeds
½ tsp
Cumin seeds
½ tsp
Curry leaves
6
Red chilies
2
Salt
to taste

Steps

  1. Heat 1 tsp oil in a pan, add the seeds and when they splutter add green chilies, red chilies and curry leaves.
  2. Sauté for 30 seconds, add cabbage, other veggies (you can use carrots, beans, peas etc) and soaked moong dal.
  3. Cover and cook for 10 minutes or until the veggies are tender. Add salt, mix well and enjoy.
Mixed Vegetable Curry
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