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
Method:
- 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.
Linking this to Valli's 'Cooking from Cookbook Challenge: May -- Week 4'.
I make something similar. I use ginger garlic but not dry ginger powder. Curry looks nice. Even I should start borrowing books from the library. I am running out of recipes for this challenge.
ReplyDeletelovely subzi,,,can eat it by itself ..dry ginger is new to me,,will try it
ReplyDeleteOne of my fav curry, i can have this happily with some rotis.
ReplyDeleteWow, they look yummy. An good alternative to existing poriyal/kootu :)
ReplyDeleteYes, I can see this one. wonder if I could use the technique with bok choy?
ReplyDeleteI think cabbage is so underused - one of my fave veggies - this version looks so delicious
ReplyDeleteVery nicely prepared Pavani..I once had an opportunity to watch a local cook making this for a temple lunch..she was such a pro and did an amazing job...she added crushed garlic and ginger along with lot of other things..the final dish of course looked awesome..I keep making that version too regular...yours look good on the rice...
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