Cabbage Rolls With Beetroot Raita

Heat plenty of water in a deep non stick pan, add salt and blanch the cabbage leaves in it till they soften.

Drain the cabbage leaves and dip in cold water. Drain them and pat them dry.

Heat 1/2 tablespoon oil in a non-stick pan. Add 1 teaspoon garlic paste and saute for 1/2 minute. Add 1 teaspoon ginger paste, mix and saute for a minute.

Add carrot, mix well and cook for a minute. Add roughly chop potatoes, mix well and cook for a minute.

Add 1/4 teaspoon turmeric powder, 1 teaspoon cumin powder, 1 teaspoons coriander powder and 1 teaspoon red chilli powder. Mix well and cook.

Add green peas, mix well and cook for a minute. Add salt, mix well and cook on low heat for 5 minutes. Remove from heat and cool to room temperature.

Beetroot Raita: Boil beetroot. Peel, cool and puree with the blender. Set aside. Whisk the yogurt in a bowl. Add beetroots, roasted cumin powder, red chilli powder and salt and mix well.

Place a cabbage leaf on the worktop. Put spoonful of cooked vegetable mixture on one side, fold and roll tightly, prepare the remaining rolls similarly.

Heat 1 teaspoons butter on a non-stick tawa. Place the cabbage rolls on it and cook on each side for a minute or till it turns golden.

Pour beetroot raita on a serving platter and place the cabbage rolls on top. Garnish with roasted sesame seeds and hung curd. Serve immediately.