CCC Curry - Yes...I have baptised this curry so to make my kids to eat :-) Like my sister made OTG rice (Onion, Tomato & Garlic). The C-veggies (Cabbage, Capsicum, Carrot) turned as acronym "CCC"... interesting isn't it! Here the vegetables are very crispy since itz not over cooked. Kids enjoyed the crispness of this curry with roties. Try it out and I bet you love this curry :-)
INGREDIENTS:
Cabbage - 1/4 cup cut into lenghwise
Carrot - 1/4 cup cut into small pieces
Capsicum - 1
Onion - 1 finely chopped
Tomato - finely chopped
Ginger garlic paste - 1 tsp
Red chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Thick & Cream - 2 tsp (optional)
Salt - as needed
To temper:
Oil - 1 tsp
Cumin seeds / Jeera - 1 tsp
HOW TO MAKE:
Cut capsicum, cabbage & carrot and keep aside.
Heat oil in a kadai, add cumin seeds. Add chopped onions and ginger garlic paste. Fry well until the onion turn into transparent and the raw smell of ginger garlic paste goes. Add chopped tomatoes and cook until it get mushy. Add red chilli, coriander and turmeric powder. Blend well.
Add chopped vegetables blend well with masala. Add a cup of water and needed salt.
Allow to boil and do not over cook the vegetables. The vegetables should be crunchy and crispy. Pour a tsp of lemon juice and the thick and cream. Mix well and turn of the stove.
Serve hot with roties.
TIPS:
Do not add more than a cup of water. The curry should not be too watery or too thick. Or add as you need the consistency.
Thick and cream is optional and need not to be added.
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