Ingredients
- 500 g carrots
- 500 g white cabbage
- 1 green chilli
- 1 tbs dried curry leaves
- 2 ts mustard seeds
- 1 tbs ghee
- 1 ts cumin
- 50 g grated coconut
- salt
Preparation
1. Peel carrots, clean cabbage and cut both into fine strips.
2. Clean and finely chop chili, crumble curry leaves.
3. Add mustard seeds to pot with ghee, heat the pot on highest level up to the roasting window, switch to a low level and roast mustard seeds while stirring. Add chili, curry leaves and cumin and roast briefly.
4. Add cabbage and carrots dripping wet and mix everything well.
5. Heat the pot on highest level up to the vegetable window, switch to a low level and cook for approx. 3 minutes in the vegetable area.
6. Finely chop coconut strips, add to vegetables and season with salt.
This recipe has been tested and approved by AMC.
Reviews