Cabbage Vadi Recipe

 Cabbage Vadi

 material:

 • Cabbage - 400 grams (medium sized cabbage)

 • Potatoes - 250 grams ( 3-4 potatoes)

 • Oil - 1 -2 tbsp

 • Asafoetida - 1 pinch

 • Cumin - tsp

 • Green chili -2-3 (finely chopped)

 • Ginger - 1 inch long piece (finely chopped or grated)

 • Turmeric powder - tsp

 • Coriander powder - 1 tsp

 • Red chili powder - 1/4 tsp

 • Amchur powder - tsp

 • Garam masala - 1/4 tsp

 • Salt - to taste (3/4 tsp)

 • Green Coriander - 1 tbsp (finely chopped)

 process:

 • Peel and wash the potatoes and remove the top 2 leaves of the cabbage and wash it.

 • Finely chop the cabbage and cut the potatoes in such a way that 8 pieces of one potato.

 • Put oil in a pan and heat it.  Add hing and cumin.

 • After roasting cumin, add turmeric powder, green chili, ginger, coriander powder.  Stir with a spoon and add chopped potatoes, cabbage, red chili powder and salt.

 • Fry the potatoes and cabbage for 1-2 minutes by stirring with a spoon, and mix the vegetable spices well, add 2-3 table spoons of water and cover and cook on low flame for 10 minutes.

 • Open the lid and stir the vegetable with a spoon, press the potato pieces with a spoon to see if it gets pressed then the vegetable is cooked, if not, then cover the vegetable again and keep it for 5-6 minutes.  Keep the gas slow.

 • Open the lid, now you will see that the vegetable is ready.  Add mango powder, garam masala and green coriander and mix.

 • Take out the vegetable (Aloo Cabbage Fry) in a bowl.  Serve and eat Patta Aloo sabzi with chapati or paratha.