-
1
medium head of green cabbage, shredded or cut into thin strips
-
3
tablespoons lemon juice
-
2
carrots, peeled and grated
-
1
green pepper, cut in pieces
-
2
teaspoons salt
-
3
teaspoons curry powder (or use 2 teaspoons turmeric powder)
-
4
tablespoons vegetable oil for sautéing
-
1
medium onion, diced
-
2
cloves of garlic, minced
-
½
teaspoon ground ginger
-
2
tomatoes, diced
Directions:
-
In
a sizable saucepan, heat about 3 tablespoons vegetable oil over medium heat.
Sauté onions until transparent, then add garlic and continue to sauté.
-
Add
carrot and green pepper, and continue to cook for about 5 minutes, until
carrots are starting to get soft. Add salt and stir well.
- Add curry powder and
ground ginger while stirring rapidly, then toss in cabbage and lemon juice.
-
Stir
continuously while cooking over medium heat for about 5 minutes, then add 2-3
tablespoons of water, cover the pan, and turn the heat down and let steam until
cabbage is limp and soft.
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