Vegetarian Food Adventure Recipe 001

Carrot and Cabbage Poriyaal Wrapped in Chapatti

Ingredients:

6-pcs – chapattis (refer to separate post for chapatti recipe)

For the Poriyaal

1-medium Carrot, cut into strips

1-medium Cabbage, separate hard white portion from soft green portion, cut “en chiffonade”

1-small Aubergine, cut into oblate coins (optional)

½ cup cooked green peas

1-medium onion, chopped finely
2-tbsp ginger-garlic paste

Green and Red Chili, chopped finely

1 ½ - 2 – tbsp. ghee / olive or any vegetable oil

¼ tsp – mustard seeds

¼ tsp – cumin seeds  

½ tsp – ground turmeric

½ tsp – ground paprika or ground chili

½ tsp – garam masala

Pinch of nutmeg

Pinch of black pepper

Salt to taste

Directions:

1. Heat oil in wok together with mustard and cumin seeds.

2. Once seeds crackle, add in chopped onions. Let onions cook, but do not brown them.

3. Add in the ginger-garlic paste and chopped chili.

4. Add the ground turmeric, chili, nutmeg and black pepper, continue sautéing.

5. Put in the carrots and the hard white portion of the cabbage. Stir, put fire to low and let simmer for 5 – 10-min.

6. Then, add the aubergines and the soft green cabbage portion, increase fire to medium and continue stir-frying for another 5-min

7. Add the garam masala and the cooked green peas and put back fire to low.

8. After 2-min stir for the last time.
9. Put 2-3 tbsp. of the poriyaal into the chapatti and fold in. Serve hot.