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Tuesday, 20 September 2011

Chapati cooked- 8( Tear into pieces or chop into julienne with knife)
Carrot- 1( julienned)
Green beans( chopped)- 1cup
Cabbage( shredded)- 1cup
Garlic clove( crushed)- 2
Onion small( minced)- 1
Green chilli( slit)- 1
Tomato small( chopped)- 1
Ginger and Garlic paste- 1tsp
Curry leaves- few
Red chilli powder- 1 1/2tsp( +/-)
Coriander powder- 2tsp
Cumin powder/ Jeera powder- 1tsp
Garam masala- 2tsp
Salt to taste
Oil- 2tbsp

For tempering
Cinnamon- 2"
Cloves- 2
Green cardamom- 2
Bay leaf- 1

Heat oil in a pan, when oil is hot add the tempering ingredients and fry until the aroma of whole spices rise. Now add the chopped onions, slit green chilli and ginger garlic paste and fry until the onions turns brown. Add the carrot, green beans, cabbage and garlic, sauté until the vegetables are cooked. Add the tomatoes and cook until tomatoes are mashed. Next add the red chilli powder, cumin powder, coriander powder, Garam masala and required salt. Add little water and bring the vegetable mixture to boil, check the seasoning, add the curry leaves and chopped chapati. Mix well until the gravy is absorbed by the chapati and sauté until chapati is dry. Serve hot kothu chapati with raita or gravy of your choice.

( If preferred beaten egg, cooked and shredded chicken can be added to the above recipe for Egg Kothu Chapati and Chicken Kothu Chapati).


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