Ingredients and Method to make red swiss chard and cabbage curry
1 large onion cut fine
2 medium tomatoes cut fine
1 green bell pepper (capsicum/koda molagai) deseeded and cut into small pieces
4 heaped cups finely cut cabbage
3 packed cups finely cut red swiss chard leaves + stem
2 tbsp oil
3/4 tsp cumin seeds (jeera)
salt to taste
1/4 tsp turmeric powder
1/2 tsp red chili powder ( or according to taste)
Assemble all the ingredients and keep them ready.
Heat oil in a heavy bottomed pan, add cumin seeds to it. When the cumin seeds sizzle, add onions and saute until it turns transparent.
Add tomatoes and cook until it turns soft and mushy. Add turmeric powder and stir a couple of times.
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Add cabbage, green bell pepper and stir well. Place a lid on the heavy bottomed pan and allow the vegetables to semi cook. When the vegetables are semi cooked, add red swiss chard and mix well.
Add salt to taste and red chili powder and stir well. Close with a lid and allow the vegetables to cook until soft.. This hardly takes any time, just a few minutes.
Remove from heat and serve hot with phulkas/ rotis or parathas. Or serve it as a side dish in any Indian themed meal.
1 large onion cut fine
2 medium tomatoes cut fine
1 green bell pepper (capsicum/koda molagai) deseeded and cut into small pieces
4 heaped cups finely cut cabbage
3 packed cups finely cut red swiss chard leaves + stem
2 tbsp oil
3/4 tsp cumin seeds (jeera)
salt to taste
1/4 tsp turmeric powder
1/2 tsp red chili powder ( or according to taste)
Assemble all the ingredients and keep them ready.
Heat oil in a heavy bottomed pan, add cumin seeds to it. When the cumin seeds sizzle, add onions and saute until it turns transparent.
Add tomatoes and cook until it turns soft and mushy. Add turmeric powder and stir a couple of times.
The copyright of this content belongs to Veginspirations.com
Add cabbage, green bell pepper and stir well. Place a lid on the heavy bottomed pan and allow the vegetables to semi cook. When the vegetables are semi cooked, add red swiss chard and mix well.
Add salt to taste and red chili powder and stir well. Close with a lid and allow the vegetables to cook until soft.. This hardly takes any time, just a few minutes.
Remove from heat and serve hot with phulkas/ rotis or parathas. Or serve it as a side dish in any Indian themed meal.
