Ingredients
- 2 tsp mustard seed
- 1 tbsp oil
- 2 tbsp crushed roasted peanuts
- 5 fresh curry leaves
- 1 finely chopped green chilli
- 1 finely chopped onion
- 1/2 tsp turmeric powder
- 1 small chopped cabbage
- 2 tbsp Kissan Fresh Tomato Ketchup
- 1/2 tbsp coriander leaves
- 1/2 tbsp fresh grated coconut
- 4 chapatis
- Salt to taste
Directions
-
Heat oil in a pan; add mustard seeds and peanuts and fry till mustard seeds splutter.
-
Add the curry leaves, green chilli and onion, and fry till the onions turn golden brown. Add the turmeric powder and stir to mix.
-
Add chopped cabbage and salt and mix well. Add ¼ cup water and cook, covered, for 5 minutes. Stir in Kissan Fresh Tomato Ketchup and coriander leaves and mix well.
-
Cook till cabbage is tender and remove from heat; leave to cool for a few minutes.
-
Add coconut to this and mix well.
-
Place the filling on the chapattis and roll-up. Serve with Kissan Fresh Tomato Ketchup.
