Capsicum, Cabbage, Potato Dry Curry & Sandwich

 

Capsicum, cabbage and Potato dry curry is a simple and easy dish and it goes well with almost all the main dish. I just wanted to prepare some yummy curry and these vegetables invited me to try them. So it is for lunch we had this dry curry and in the evening I used it for preparing bread sandwiches and tikky too. They were super hit  dishes and we all loved it.

The vegetables used here are cabbage, capsicum and boiled potatoes. For the tangy taste I have used green mango gratings and the spices like chilly powder and garam masala powder. ( Added garam masala in the evening while preparing sandwich).
The bread used here is Wheat bread.  You can use any kind of bread or buns even.
Let  us some benefits of using Cabbage in our diet.
Cabbage is good for stomach ulcers, headaches, obesity, skin disorders, jaundice, eye disorders, aging and heart diseases. Cabbage is rich source of Vitamin C. and it is considered as the best source of that vital nutrient. It is one of the best antioxidant. It is very rich in fiber and good for people who suffer from constipation. Cabbage contain good amount of sulphur and it helps to fight infections in wounds and reduces the severity of ulcers. Cabbage is good for bone care and it contain minerals like calcium, magnesium and potassium. Use of cabbage in our diet helps to control blood pressure.
Capsicum, Cabbage, Potato dry curry has no onions or garlic and we can prepare this curry for festival or feast time. It can be served as one of the side dish. It goes well with curd rice.
Here is a recipe of Capsicum, Cabbage and Potato dry curry which is very easy and tasty, even the beginner also can try and enjoy having this curry.

Things Needed:

Cabbage : 1 Bowl
Capsicum : 2
Potatoes : 5 to 6 ( small ones)
Red chilly Powder : 1 Tea spoon
Ginger : 1 Table spoon( a small piece)
Oil : 2 Table spoons
Jeera : 1/2 Tea spoon
Mustard seeds : 1/2 Tea spoon
Urid dal : 1/2 Tea spoon
Ingh : a pinch
Green Mango : 2 Table spoons (Grated)
Curry leaves : 6 to 8 leaves
Coriander leaves : 2 Table spoons
Turmeric powder : a pinch
Salt : to taste

Method :

1.Wash and boil or pressure cook potatoes and leave it for cooling. Remove the skin and keep the potatoes aside.

2. Wash and cut cabbage, capsicum, curry leaves, coriander leaves and grate ginger and green mango.

3. Keep a pan on the fire and heat. Add mustard and urid dal.

4. Let mustard seeds splutter. Add jeera, ingh and curry leaves.

 5. Add capsicum and fry 1 to 2 minutes. Add cabbage and fry on low flame for 2 to 3 minutes. Add grated mango.

 6. Cut boiled potatoes and mix it well. Add turmeric powder and chilly powder. Add salt.
7.Stir slowly and let it cook on low flame for 2 more minutes. Stir in between.

8. Add coriander leaves and mix it again and put off the gas. Shift the ready palya to a serving bowl.

9. Serve with any main dish you prepared.
Note : Do not over cook potatoes. Cook cabbage and capsicum on low flame. Do not add any water. You can add garam masala or any other masala to the curry to make it more spicy. Adding onions and garlic is optional.
Time : 20 minutes.
Serves : 3 

Bread Sandwich can be prepared using Capsicum , Cabbage Potato dry curry.

Things Needed :

Bread slices : 8 (according to your requirement).
Capsicum Cabbage Potato Dry curry : 1 Bowl.
Garam Masala : 1/2 Tea spoon
Ghee or Butter : 3 to 4 tea spoons
a small cup to cut bread as circle.

Method : 

1. Cut bread in circle shape and keep it aside. Mix Garam Masla to the dry curry.

2. Fill in the curry on one side. Cover the other piece of bread.

3. Heat Tava and put these bread sandwiches. Cook on both side till brown. Sprinkle ghee or butter on the top.

4. Serve with ketch up.

You can also try this
Put a ready sandwich in a  plate
Add 2 Table spoons of curd on the top. Sprinkle chat masala or chilly powder on the top. Top up with Om Pudi (thin shev) and serve.

Note : Do not add more ghee while preparing sandwiches. You can apply on the top once it is done.
Serves : 2 
Time : 10 minutes.    

Basale - Channa Dal Curry

Basale is known as Malabar spinach. Basale- Channa Dal curry is a gravy dish. It is very easy to prepare and we can have this  curry with chapatis, roti, naans, pooris , dosas, idlis and plain rice.

This type of curry is called Sai baaji  in Maharasta. Leaves are cooked with channa and simple spices like green chilly, ginger, ingh etc and seasoned with jeera. ( They add onions and garlic).
Lets see some benefits of having Channa Dal in our diet.
Channa dal or Split Bengal Gram is popular legume in India. It is delicious, nutritious and easily digested. It is high in fiber and helps to lower cholesterol. It has a very low glycemic index which is very important for the diabetes. Channa dal contain minerals like zink, folate, calcium and protein. It is low in fat and it is unsaturated.
No onion or garlic used in the curry. It is easy to prepare. Basale soppu used here is grown in our home.
Things Needed :
Basale Soppu (Malabar Spinach) : 1 bowl. ( 1 Bundle ).
Channa Dal: 1 Cup
Green Chilly : 2 to3 or more
Ginger : An inch
Tomatoes : 2 to 3
Potatoes : 2
Oil : 1 Tea spoon
Mustard Seeds : 1/2 Tea spoon
Urid dal : 1/2 Tea spoon
Jeera : 1/2 Tea spoon
Ingh : a pinch
Curry Leaves : 6 to 8
Coriander Leaves : 1 Table spoon.
Garam Masala : 1 Tea spoon
Pepper pods : 3 to 4
Salt : to taste
Ghee : 1 Table spoon
Turmeric powder : a pinch

Method : 
1. Wash and cut Basale Leaves. Keep it aside. Wash and cut potatoes and tomatoes. ( Removing the skin of potato is optional).
2. Wash and pressure cook Channa dal for 8 to10 minutes and keep it aside.

3. Wash and cut green chilly, coriander leaves and curry leaves. Grate ginger.
4. Crush pepper pods and keep it aside.

5. Keep a pan on the fire and put basale leves, potatoes and a cup of water. Cook till soft.

6. Add tomatoes, ginger and mix it well. Add turmeric powder, pepper pods and cut chilly.
7. Add cooked dal and salt. Add garam masla and mix it well. Let it boil for 2 to 3 minutes.

8. Keep a small pan and heat. Add oil. Add mustard seeds, urid dal and let it splutter.
9. Add jeera and fry for 10 seconds. Add curry leaves and ingh. Pour this muster mixture to the ready dal.

10. Shift the ready Basale  - Channa dal Curry to a serving bowl. Add Ghee and mix it and serve with the main dish.

Note :
You must cook dal and leaves till they are soft and it can be mixed well. Adding more spices is optional. Adding onion and garlic is also optional. Taste may differ. Adding more or less chilly is optional. Adding garma masala is also optional. Consistency of the curry also optional.Thick consistency taste better.
Time : 20 Minutes.
Serves : 4.