Chindian Curry

Name: Chindian Curry
Yield: 4-5people
Cuisine: Indian
Ingredients: 1 cup thinly chopped cabbage; 1/2 cup capsicum cut in long strips; 1/2 cup finely chopped carrot; 1/2 cup finely chopped beans; Few finely chopped strips of beetroot; 2 green chillies finely chopped; 1 inch ginger minced; 6-7 cloves garlic minced; 1 tablespoon oil; 1 teaspoon Vinegar; 1 tablespoon tomato ketchup; As per taste Salt; As per taste Pepper powder; Handful Coriander leaves to garnish; 2 cups water

Dipika Bagaria. @cook_19951879

#rainbowweek7 This is my self discoverd veggies curry which I made once by chance trying to find a replacement for manchurian. It goes well with roti and hot white rice. Do try it and let me know.

Dipika Bagaria. @cook_19951879

#rainbowweek7 This is my self discoverd veggies curry which I made once by chance trying to find a replacement for manchurian. It goes well with roti and hot white rice. Do try it and let me know.

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Ingredients

4-5people

1 cupthinly chopped cabbage
1/2 cupcapsicum cut in long strips
1/2 cupfinely chopped carrot
1/2 cup finely chopped beans
Few finely chopped strips of beetroot
2green chillies finely chopped
1 inchginger minced
6-7 clovesgarlic minced
1 tablespoonoil
1 teaspoonVinegar
1 tablespoontomato ketchup
As per taste Salt
As per taste Pepper powder
HandfulCoriander leaves to garnish
2 cupswater

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Steps

1

Heat oil in a kadai. Add minced garlic and ginger. Cook until the raw smell goes.
2

Add finely chopped green chillies, cabbage, carrot, capsicum, beetroot and beans. Cook on low flame until veggies are cooked. Do not burn.
3

Add salt and pepper powder as per taste. Add one tablespoon tomato ketchup and one teaspoon Vinegar. Mix thoroughly. Now add two cups of water and cook on high flame until the gravy thickens a bit. Garnish with coriander leaves and serve hot.