There are some vegetables that get treated the same way ALL the time. In our household, cabbage is one of them. I usually make a dry curry with grated ginger and coconut which tastes great but after a while I got bored of cooking it. So I bookmarked this recipe from the 'India Cookbook' by Pushpesh Pant.
Coming back to this dry cabbage curry, I made this dish twice already and really loved how all the spices make the dish very flavorful. I made it couple of days ago for my in-laws and my MIL really liked it. The book says the origin of this dish is from Awadh.Ingredients:
Cabbage - 1 small head, cut into large pieces
Green Chilies - 2~3, slit
Ginger - 1" piece, finely grated
Dry Ginger - ½tsp
Turmeric - ¼tsp
Red chili powder - ½tsp (adjust as per taste)
Ground Coriander - ½tsp
Cumin seeds - 1tsp
Fenugreek seeds - ¼tsp
Asafoetida/ Hing - a pinch
Cilantro - 3tbsp, finely chopped
Sugar - ½tsp
Salt - to taste
- Heat 2tbsp oil in a saute pan; add cumin seeds, fenugreek seeds and asafoetida, cook for 1 minute or until the seeds splutter. Next add green chilies, grated ginger, dry ginger and cook for 1 minute.
- Add cabbage, mix well and cook for a minute. Stir in turmeric, ground coriander and red chili powder. Mix well and cook covered until cabbage is cooked through, about 10~12 minutes. Serve with steamed rice.