• 4servings
  • 25minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C
MineralsNatrium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Ingredient Name Unit Quantity

  2. asafoetida

  3. tsp 1/2 cabbage

  4. 1/2 cauliflower

  5. bunch 1/2 coriander leaves.

  6. to taste green chilies

  7. number

  8. 4 mustard seeds

  9. tsp 1 oil

  10. tbsp 1 salt and sugar

  11. to taste turmeric powder

  12. tsp 1

Instructions Jump to Ingredients ↑

  1. Break cauliflower into small florets. Rinse in salt water. Also chop cabbgae into thin pieces. Rinse and set aside. Chop chilies finely.

  2. Heat oil in a pan. Add mustard seeds or cumin seeds. As the seeds crackle, add asafoetida, turmeric powder.

  3. Add chopped chilies and fry. Then put cauliflower and cabbage together and mix well. Cover with a lid and let it cook for 15 minutes.

  4. When the vegetables turn soft, add salt and sugar. Mix gently.

  5. Lastly turn the heat off and top with coriander leaves. Serve with rice or indian bread.


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