Cabbage and Carrot Curry

Mix chili, coriander and salt in half cup of water.

Heat oil in a saucepan and fry cumin seeds, stir and quickly add the spices mixed in water.

Cook till the water dries up.

Add cabbage, carrot and peas in the pan and mix.

Cover the pan and cook on medium flame.

When vegetables are tender, add tomatoes and braise.

Add sugar and stir lightly.

Cook on very low flame for about 3 minutes.

Serve hot with boiled rice or chapatti.