Tuesday, December 16, 2008

BhundGobi Mattar (Cabbage & Peas Poriyal)

BundGobi mattar is nothing but cabbage and peas dry curry.The main flavour enhancer in this recipe is ginger... the light sourness of cabbage is balanced by ginger flavour!!!!This goes well with chappathi!!!


1 cabbage shredded
1 cup peas
1 onion
2 tbsp coriander powder
1 tsp redchilli powder
1/2 tsp turmeric powder
1/2 tsp curry powder
1 cup yogurt
salt to taste


2 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp channa and urad dhal
1/2 piece ginger


Cut or shred the cabbage into small strips. I usually use frozen peas, u can use fresh peas also. Soak them in water for minimum 6 hours or overnight. Cook in a cooker for two whistles on medium heat.

Heat oil in a pan, add seasoning one by one in specified order. Once the ginger aroma comes out, add onion and fry till translucent. Add cabbage, cover and cook for 10 mts. keep stirring occasionally, sprinkle some water if its starts ticking at the bottom. Add cooked peas and fry for another minute.Add all the masala podi and sprinkle 2 tbsp water. once the raw smell of masala evaporates... add the beaten yogurt and mix well. Add salt, cover and cook for 10 mts.
The gravy should be dry so that it will be good for chappathi. This doesn't go well with rice!!!

Serve hot with chappathi!!!!



The new design looks cool!!! This is one of my favourite dish...

Ashwini's Spicy Cuisine   © 2008. Template Recipes by Emporium Digital