Thursday, May 21, 2009

Cabbage bangaladumpa kura/ Cabbage Potato Curry

Buy smaller young cabbage, rather buying very large cabbage. Younger cabbage needs no water and tastes good with this particular curry


Cabbage - 1 small no. (shred finely, soak these in water until needed)

Potato - 2 no. (skin removed and cut into small chunks)
Ginger Garlic paste - 1/2 tsp

Onion - 1/2 no. (chopped)
Green chillies - 2 no. (slit lengthwise)

Turmeric - 1/2 tsp
Chilli powder - 1 tsp
Salt to taste

Home-made masala powder - 1 tsp (scroll down to see)
Coriander leaves - handful (chopped finely)

Oil - 3 tbsp


1) Heat a kadai, add oil when it is hot add green chillies and onions and fry until light brown.

2) Add potato pieces and gg paste and fry for 5 mins on medium-low heat, keep it covered.

3) Mix well and lay on top finely shredded cabbage (squeeze the water out and add), cook these until it leaves lots of water, by covering with lid at all times.

(make sure it is not burning underneath).

4) Now, add turmeric, chilli powder and salt to taste on top of cabbage, keep it covered and cook until potato pieces are 3/4 th cooked.

5) Add masala powder and coriander leaves, mix well and cook until potato pieces are fully cooked.

Serve with Plain white Rice or Roti, Ghee, Yoghurt and Capsicum Chutney on side.


Please do not add any water to this dish, as it leaves lots of water.


Please follow the temperature and cooking procedure carefully.

I use Anjali Cutter for this, for fine shredding. If you don't, then use only knife not food processor. Some how food processor didn't work for this.

Home-made Masala powder:

3 tsp coriander seeds, 1 tsp Poppy seeds, 6 Cardamom, 6 Whole Cloves, 1 inch Cinnamon stick - Grind these in coffee grinder into smooth powder.

Left over Twist:

© 2009 by Rajani Rayudu