The document presents a recipe for dry fruit-cabbage curry, detailing ingredients such as cabbage, potatoes, tomatoes, and nuts. It outlines a step-by-step preparation and cooking method that emphasizes low flame cooking for optimal results. Additional tips include not boiling cabbage separately and adjusting the seasoning to taste.

1. Dry fruit-Cabbage curry
By I J Prasuna
Ingredients
 Cabbage - 250 grams
 Potato (medium size) - 2
 Tomato (medium size) - 2
 Onion (medium size) - 2
 Cashew, Almond - each 25
grams
 Ginger - 30 grams
 Green Chilli - 3
 Mustard seeds - 1 teaspoon
 Cumin seeds - 1 teaspoon
 Black gram - 2 teaspoons
 Red chilli powder - 1 teaspoon
 Coriander powder - 1 teaspoon
 Asafoetida - 1/4 teaspoon
 Curry leafs - a bunch
 Coriander leafs - a bunch
 Oil - 4 tablespoons
 Salt - to taste (approximately
11/2 table spoon)

2. Preparation
1. Boil tomatoes for 15 minutes on low flame,remove outer skin and make a paste
2. Boil potatoes for 20 minutes on low flame, remove outer skin and cut into small
cubes.
3. Soak cashew and almond in water for 30 minutes and make a paste
4. Make Ginger-green chilli paste.
5. Cut cabbage into small cubes or pieces.
Method
1. Add oil to the pan and heat it.
2. Add mustard seeds, cumin seeds, black gram and fry it.
3. Add curry leafs and Asafoetida to it.
4. Add ginger and green chilli paste and fry it for 2 minutes.
5. Add Onion pieces and a pinch of salt to it.(adding salt for fast cook)
6. Cook for about 15 minutes on low flame till onion becomes lite brown color
7. Then add turmeric powder and mix it.
8. Add tomato juice and boiled potato cubes and cook for 2 minutes
9. Add cabbage pieces to it
10. Then add red chilli powder, coriander powder and salt (as required) and mix it
thoroughly.
11. Cook for 15 minutes on low flame.
12. Then add cashew and almond paste and little water to it and cook for 15 minutes
on low flame.
13. check for whether fully cooked or not and taste
14. If not cooked wait for 5 more minutes
14. Turn off the stove add coriander leafs for garnishing.

3. Tips / Points to remember
1. Cook entire process on low flame for better result
2. Don’t boil cabbage separately.
3. Add soaked cashew and almond water to the curry itself while adding paste.
4. Add red chilli powder and salt as required by you.
5. Entire process takes 40 to 50 minutes, but cook on low flame only.