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Easy to cook
Published On: 03 Feb 2014
Shred and wash the cabbage and keep aside. Thinly slice the potato.
Heat oil in a kadai and fry the whole jeera and hing. Add the slit green chilies and curry leaves.
Add the shredded cabbage and sliced potatoes and all the dry masala powders, salt and sugar .
Toss the cabbage so that it is coated with the masala.
Cover and cook on a low flame for 20 minutes. (If you find the cabbage sticking to the bottom of the pan, then sprinkle a little water and continue cooking).
Garnish with coriander leaves.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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