Cabbage Bangalore

Serves (4 to 5)

As necessary                                   Cooking Oil

Ingredients (A)

2 pieces                                            Dried Chillies (cut into 4)

Ingredients (B)

½ teaspoon                                     Mustard Seed

2 sprigs                                           Curry Leaves

Ingredients (C)

20 grams                                         Onion (sliced)

2 pieces                                           Green Chillies (sliced)

Ingredients (D)

400 grams                                        Cabbage (sliced)

1 teaspoon                                       Fish Curry Powder

½ teaspoon                                       Turmeric Powder

As necessary                                  Salt



Ingredients (E)

½ cup                                               Thick Coconut Milk

Ingredients (F)

20 grams Red Capsicum (sliced)

1. Cut and wash the cabbage and drain it.

2. Heat the cooking oil in a frying pan.

3. Then fry the Ingredients (A), till it darkens and leave it aside.

4. Use the same oil from the oil used to fry the Dried Chillies and add in Ingredients (B). After a few seconds, add in Ingredients (C), and reduce the flame (if its necessary) and fry it till golden brown.

5. Then add in the Ingredient (D), and stir it till ½ cooked. Increase the flame if its necessary.

6. Do not add in any water.

7. Add in the Ingredients (E), and stir it until it becomes dry.

8. Add in salt if its necessary.

9. Finish it off, with Ingredient (A & F).

* Fish curry powder is a mixture of spices only. It is called fish curry powder because it is mostly used in fish and seafood dishes. But it contains no trace of seafood.

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