CABBAGE MILK CURRY

INGREDIENTS:
1. CABBAGE - 400 GMS
2. MILK - 1 CUP
3. GREEN CHILLIES - 2
4. GRATED COCONUT - 2 TBSP
5. POPPY SEEDS - 2 TBSP
6. WHOLE CASHEWNUTS - 12
7. SALT - ACC. TO YOUR TASTE
8. OIL - 3 TBSP

METHOD:
1. CHOP THE CABBAGE AND PRESSURE IT UP TO TWO WHISTLES .
2. SOAK POPPY SEEDS IN WATER FOR ABOUT 15 MINUTES .
3. GRIND THE SOAKED POPPY SEEDS ALONG WITH COCONUT, GREEN CHILLIES AND CASHEWNUTS WITH LITTLE WATER .
4. HEAT OIL IN A KADAI AND ADD THE COOKED CABBAGE WITH THE MILK . COOK IT TILL 3/4TH OF THE MILK IS ABSORBED .
5. ADD SALT AND THE GROUND PASTE AND COOK IT WITH A LID CLOSED FOR ABOUT 5 MINUTES ON LOW FLAME . THE CURRY IS READY . SERVE THE CURRY WITH WHITE RICE .
KIDS WILL DEFINITELY LOVE IT . I USE WHOLE MILK FOR THIS CURRY AND IT GIVES EXTRA TASTE TO THE CURRY .

SERVINGS : UP TO 4 PEOPLE