Cabbage-Indian style
Rated 5.0 stars by 1 users
Category
Indian
Servings
6
Prep Time
20 minutes
I have used both purple and green cabbage for this recipe. The green is more visually appealing, especially when you add green peas.
Author:Audra Reddy
Ingredients
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1 small head of cabbage, green or purple
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1 cup water
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1 teaspoon turmeric
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1 T. Coriander powder or freshly crushed coriander seeds
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1 teaspoon salt
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2 T. Oil
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1 large onion, chopped
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1-3 green chilis (depending on heat tolerance)
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3 Roma tomatoes, chopped
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½ teaspoon red chili powder
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½ cup green peas
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Chopped coriander (cilantro leaves)
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½ lemon, squeezed
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2 T. Oil
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½ teaspoon mustard seeds
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½ teaspoon cumin seeds
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½ teaspoon urad dal
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6 curry leaves
Tadka
Directions
Chop cabbage and add to a large pot with 1 cup water, turmeric, coriander and salt. Boil for 5 minutes. Cabbage should still have a crunch to it. Don’t overcook! Drain and set aside.
Heat oil in a hot pan. Add onion, cook until translucent, then add chopped green chilis and tomatoes and fry until tomatoes turn soft and mushy.
In a separate pan, prepare tadka by heating oil in a small pan, add mustard seeds, cumin seeds, urad dal and curry leaves. Fry until seeds pop and urad dal is slightly browned.
Add tadka to onion/tomato mixture. Stir to combine
Add cooked cabbage into this mixture and add red chili powder. If using peas, add them now and cook until heated.
Remove from heat, sprinkle with chopped cilantro and a squeeze of lemon juice. Taste for salt.
Recipe Note
Add 1/2 cup frozen green peas at the end and heat through. You can also add julienned ginger to the onion mixture to add extra flavor.
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