One medium sized cabbage or 2 to 2 1/2 seers of chopped cabbage, potato 1/2 seer, green legumes of peas 1 seer, climbing fish 1 seer, ghee 1/2 powa, oil 1/4 powa, salt 4 tolas, ginger I chhatak, turmeric 21/2 tolas, coriander 1/2 tola, pepper 1 tola, cumin 3 tolas, garam-masalla 1 tola, chillies and cassia leaves.


Prepare the climbing fishes, keep entire and fry in oil. Take out the green peas from its legumes and fry them with pieces of potatoes and cassia leaves in ghee or oil. Chop the tender white portion of the cabbage and fry it with ghee or oil till light brown. Then add the. potatoes, peas, fishes, all the spices pasted together and salt. Water will come out of the vegetables when salt is added but a little more water may be necessary to boil them. Season the curry with ghee boiled with a pinch of panch-foron, cassia leaves and chillies. Add pasted garam-masalla before taking down.