Giant Cabbage Rolls

3 Cups shredded cabbage
½ Cup carrot coarsely grated
1 Green chili finely cut 
2 Tablespoons onion finely cut 
½ Teaspoon ground red pepper
½ Teaspoon ground cumin (jeera)
½ Teaspoon ground coriander (dhania)
½ Teaspoon Curry powder
¼ Teaspoon ground black pepper
¼ Teaspoon turmeric (haldi)
1/2 Teaspoon fresh lemon juice or
¼ Teaspoon mango powder (amchur. Optional)
½ Teaspoon salt or to taste

Mix all the above ingredients in a medium bowl. 

6 Flour tortillas 10 inch size
3 Tablespoons oil

Place one flour tortilla on a flat plate. Divide the cabbage mixture into six equal parts. Place cabbage mixture in the center of the tortilla, leaving two inches bare from the edge of the tortilla. Fold the bottom edge first onto the filling. Next fold the side edges. Lastly, close the top edge down tightly, making sure to seal the filling inside. Place the cabbage roll on a plate with seam side down. Brush oil on all sides of the cabbage roll. Repeat with rest of the tortillas and cabbage mixture.
Heat a large frying pan on medium heat. Place the cabbage rolls seam side down. Fry and turn until light brown and crisp on all sides. 
Cut the cabbage rolls diagonally into two pieces and eat with any sauce. 

Makes 12 Cabbage roll halves.

Note: The cabbage mixture should be used immediately after mixing because once the salt is added, the vegetables will become limp and watery, and the cabbage rolls become soft.

Variation: Small six-inch flour tortillas can be used and deep-fried in the oil.

Chayote Koora (Bangalore Vanakaya Curry)

2 Chayote squash, peeled and cut into one-inch pieces
2 Cups water
1 Teaspoon salt
¼ Teaspoon turmeric (haldi)

Popu (Tadka)

1Tablespoon oil
½ Teaspoon red mustard seeds
1 Teaspoon chana dal
1 Teaspoon urad dal
2 Red chilies (dried) whole or broken
½ Teaspoon cumin seeds (jeera)
¼ Teaspoon turmeric (haldi)
1 Green chili cut into four pieces
Curry leaves (fresh) from one stem
1 Teaspoon tamarind juice or paste (imli)

Sesame seed powder: 
Roast 2 tablespoons white (skinless) sesame seeds (thil) on low heat with one red chili until light brown. Let it cool. Use a small spice grinder or blender to make it into a rough powder. Keep it aside.

Wash chayote pieces. Cook them in a three-quart saucepan with two cups water, salt, and turmeric for five minutes or until the pieces become soft. Drain. Wipe the excess water out of the pan until dry and add oil. Heat to medium low. Add red mustard seeds. When they begin to pop, add chana dal and urad dal and fry until dals get light brown. Add cumin seeds and fry for 30 seconds more. 
Add turmeric, green chili, and curry leaves. Fry for a minute. Add chayote squash pieces, tamarind juice and sesame seed powder. Mix all together on low heat until the moisture is evaporated. Add salt, if needed. Transfer chayote curry into a serving dish. Makes six servings.

This curry tastes great with rice or chapatis. 

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