- Preparation Time
- Under 30 min
- 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 (kcal) | Fat (g) | Cholesterol (mg) |
|---|---|---|---|---|
  | 4 nos | 204 | 0.4 | |
  | 1 cup | 64 | 0.16 | |
  | 1 cup | 21.98 | 0.09 | |
  | 1 teaspoon | 1.77 | 35.36 | |
  | 0.5 teaspoon | 1.43 | ||
  | 1 as required | 0 | ||
  | 0.75 teaspoon | 13.44 | 0.58 | |
  | 1 pinch | 19 | 1.05 | |
  | 4 teaspoon | 322.56 | 45.32 | 0 |
| Total | 648.18 | 82.96 | 0 | |
Preparation Method
- 01 Heat Oil in a pan add Mustard.
- 02 When they splutter add Cumin Seed , diced Onion,
- 03 chopped Cabbage and lengthwise sliced Brinjal.
- 04 Add all the spices and Salt.
- 05 Mix well and cover cook on low flame for 15-20 minutes occasionally sauteing them.
- 06 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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