Cabbage curry can be made in many different ways. Once, I added frozen baby lima beans to it and my daughter loved it. So, I started making it more often. Lima beans are called Val beans or Pawata in Marathi.
Lima beans have a creamy texture and are a great source of protein, many important nutrients, including fiber, and a variety of vitamins and minerals. They have been linked to several potential health benefits including healthy weight loss, enhanced blood sugar control, and improved heart health.
Ingredients:
- 4 cups thinly chopped cabbage
- 1.5 cups frozen baby lima beans
- ½ cup chopped cilantro
- 7-8 curry leaves
- 1 tbs oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- ¼ tsp hing
- 1 tsp turmeric powder
- Salt
- 1 tsp red chili powder
- 1 tsp garam masala
- Almond sized jaggery (optional)
Method:
- Finely chop cabbage, wash and keep aside
- Chop cilantro
- Take a cooking pot, add oil and heat heat it
- Add mustard seeds, cumin seeds and let them crackle
- Add hing powder
- Add curry leaves and fry them
- Add cabbage and mix well
- After a minute, add lima beans, turmeric powder, and salt. Mix well and cover
- Cook until cabbage becomes soft
- Add red chili powder, garam masala, jaggery, and mix well
- Adjust the salt
- Turn off the gas
- Garnish with cilantro
- Eat the curry either with hot rice or roti.
Back to Savi’s Kitchen!