Kachu paku

    8 mins

    This dish can be served as salad and very nutritious as the vegetables are semi cooked in less oil. It takes few minutes to make and serve.

    1 person made this

    Serves: 2 

    • 250 g Cabbage
    • 1 tsp refine oil
    • 2 pcs dried red chilly
    • 1/2 tsp black mustard seeds(rie)
    • 10-12 curry leaves
    • 2 piches asfoetida(hing)

    Prep:5min  ›  Cook:3min  ›  Ready in:8min 

    1. Wash and peel the upper layer of cabbage.
    2. Grate it by grater used for chips making. If not available, grater can be used but it should have bigger holes.
    3. sprinkle salt and mix well to your taste.Leave it for 10 minutes.
    4. Now, Squeeze cabbage by pressing between your palms.( Squeezed cabbage water can be used for vegetable soup)
    5. Heat the and put oil. After oil gets heated Put mustard seeds, chilly, curry leaves and hing to splutter. Remember hing should be put at last as its helps to give aroma .
    6. Now put squeezed cabbage and stir well for two minutes.
    7. Put off from the flame and serve. The same process can be used with carrot and Coccinia(kundri in hindi) Carrot "kachu paku" process is same as cabbage but kundri should be sliced thinly in place of grating. Kundri can not be squeezed so sprinkle salt in the pan.

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