Saturday, July 10, 2010
Here is a tasty and simple cabbage curry.
1/2 cup toor dal & handful of mung dal - wash and pressure cook together for 3-4 whistles
1/4 head of cabbage - shredded
1 small onion chopped
1 small tomato chopped
1 small potato chopped
handful of frozen peas & carrots mix
2 tbsp shredded coconut - fresh or frozen
1 tsp coriander seeds
1 tsp cumin seeds
1 spring curry leaves
For tempering - oil, mustard seeds, cumin seeds, asafotida
Other spices to taste - sambar pwd or goda masala, turmeric pwd, red chilli pwd
1 tbsp jaggery (gul)
1/2 tsp tamarind paste
Make the tempering by heating 1 tsp oil and dropping 1/2 tsp mustard seeds in it. When they stop spluttering add 1/2 tsp cumin seeds & 1/8 tsp asafotida. Add about 1/4 tsp turmeric pwd, then the chopped onions. Fry for a couple mins, then add the chopped potatoes and fry about 2 mins. Add the shredded cabbage, 1/2 cup water and some salt. Cover and cook on medium for about 10 mins. In the meanwhile grind the coconut with 1 tsp each of cumin and coriander seeds and few curry leaves. Add this along with the chopped tomatoes and frozn peas and carrots mix to the cabbage. Cover and cook another 5 - 10 mins till the vegetables are well cooked. Add the pressure cooked dals, salt and all other spices, gul and tamarind paste. Add enough water to get desired consistency. Bring to a boil. Serve garnished with chopped cilantro.
This curry goes well with plain boiled rice and/or phulkas/rotis.