Jain World
Sub-Categories of NON-INDIAN DISHES
Burmese Bhel
Celery Dips
  Dip and Chips With Salsa
  Italian Stuffed Bell Peppers
  Mediterranean Plate
  Mexican Curry
  Mexican Tostadas
  White Dip




2-cups boiled noodles                     250 grams cabbage

1 pomegranate                               3 tomatoes

1-cup cilantro (coriander) leaves      Fried tortillas

Salt                                              Pepper powder

2-tbsp. lemon juice                        2-tbsp. sugar

200 grams green peas                   100 grams fine grams sev

1-tbsp. green chili paste                 Ghee

1-coconut                                      curry leaves

1/2-cup chaat masala



Chop cabbage. Remove pomegranate seeds. Chop tomatoes. Crush fried tortillas. Grind the peas. Add lemon juice, sugar and salt. Add salt and pepper to cabbage, tomatoes. Grate coconut. Add water and grind coconut in mixer. Squeeze all the coconut milk. In a pot, heat a little ghee fry the curry leaves. Mix all the ingredients. Coconut curry is ready.

In a plate add 2-tsp. noodles, spread salt and pepper powder. Spread 1-tsp. smashed peas and 1-tsp. full cabbage. Spread tortilla pieces over it. Decorate with fresh pomegranate seeds, sev and cilantro (coriander) leaves. Serve with coconut curry.