Cabbage : 2/3 cup (thinly sliced)
Tomato : 1 (small - diced)
Corn kernels :1/3 cup
Handful green leaves like spinach or watercress(thinly sliced)
Red onion : 1 (medium-finely chopped)
Garlic : 3 cloves, crushed
Fresh red chilli : 1-2(to taste)(chopped)
Vegetable broth : 4 cups
Tamarind juice: 1/2 cup (2 tblsp. of tamarind soaked in 1/2 cup warm water)
Sugar : 1 tsp.
Butter/margarine : 2 tblsp.
Salt to taste
Black pepper powder
Fresh coriander leaves for garnishing
- Strain the tamarind, discarding the seeds and reserve the juice.
- In a pan, drop a little butter, add onion, cloves and red chillies. Stir for a minute or two, pour the broth. When it starts boiling, add the vegetables. Start with cabbage, carrots, tomatoes and green beans, lastly all greens and corn. Cook for 12-15 minutes .
- Add the tamarind juice and sugar and cook for another 5 minutes.
- Just before serving, sprinkle some black pepper powder and drop a cube of butter. Garnish with fresh coriander leaves. Serve hot.
The ingredients and the cooking process fits perfectly for the Challenge Event by Veda Murthy of Iyergars's Kitchen. So I'm sending this post to her.......
Also sending this post to Tasty Palettes for her Vegan Ventures Round 2