Spicy Brinjal Cabbage Recipe

Preparation Time
Difficulty Easy
Occasion Chirstmas, Bonefire Party, Birthday Party, General
Recipe Type Lunch, Curry
Cuisine West India

Curry is the English description of any of a general variety of spicy dishes, best known in Indian, Pakistani, Bangladeshi, Sri Lankan, Nepali, Indonesian, Malaysian, Thai, Afghani, and other South Asian and Southeast Asian cuisines, though curry has been adopted into all of the mainstream cuisines of the Asia-Pacific region. Along with tea, curry is one of the few dishes or drinks that is truly "Pan-Asian". But specifically, its roots come from India. The concept of curry was later brought to the West by British colonialists in India from the 18th century.

Ingredients

Ingredient Quantity Calories Fat Cholestrol
Brinjal 4 nos 204 0.4
Onion 1 cup 64 0.16
Cabbage 1 cup 21.98 0.09
Chili powder 1 teaspoon 1.77 35.36
Turmeric Powder 0.5 teaspoon 1.43
Salt 1 as required 0
Curry powder 0.75 teaspoon 13.44 0.58
Cumin Seed 1 pinch 19 1.05
Oil 4 teaspoon 322.56 45.32 0
648.18 82.96 0

Preparation Method

  1. 1 Heat Oil in a pan add Mustard. When they splutter add Cumin Seed , diced Onion,
  2. 2 chopped Cabbage and lengthwise sliced Brinjal. Add all the spices and Salt.
  3. 3 Mix well and cover cook on low flame for 15-20 minutes occasionally sauteing them.
  4. 4 Move the dish to a platter and garnish with finely chopped Coriander Seedss leaves and serve them hot with roti's or Rice .
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