This recipe has turmeric which has anti-aging properties. It is very simple and effortless to make and can be made in a total of 15 minutes. It is also a delicious dish for weight-watchers. Children love it too!
This vegetable curry is a regular dish in most south Indian homes. It has been cooked practically daily for centuries.
Cabbage Curry Recipe
Makes 2 servings
Cooking time: 5-10 minutes at low-heat.
Ingredients:
- Cabbage-1 pound
- 1 teaspoon refined oil/olive oil
- 1/2 teaspoon mustard seeds
- 1 teaspoon Chana Dal or split chickpeas (optional)
- A couple of curry leaves
- 2 green chillies finely chopped
- pinch of asafoetida (optional)
- 1/4 tsp. turmeric
- salt to taste
Preparation:
- Wash the cabbage and cut into fine strips of about an inch in length. Keep in a colander so as to drain off any excess water.
- In a flat-bottom non-stick pan, heat 1 teaspoon refined or olive oil.
- When the oil is hot (not scalding hot though) put in the mustard seeds and let it splutter. You can cover the pan with a lid when it splutters so that they do not splutter outside of the pan.
- Add the split chickpeas, curry leaves, green chillies, and asafoetida (if desired).
- As the split chickpeas (chana dal) turns brown, add the cabbage, turmeric and salt. Stir gently.
- Keep heat low so the cabbage does not burn. Cover with a lid. Keep stirring the vegetables every 3-4 minutes so that they are evenly cooked.
- Cabbage is done when it turns somewhat translucent. You know when the vegetables are cooked when they change color and become pailer. If it appears wet or has water, take off the lid and let it cook for a few minutes more till the water evaporates.
- Garnish with grated coconut and /or cilantro. It adds a different twist to this simple dish.
Other vegetables like cauliflower, french beans or mixed vegetables consisting of carrots, peas, potatoes and broccoli can be substituted for cabbage and cooked similarly. Pluck out the cloves of the cauliflower and then cut them into smaller pieces. Hold 8-10 beans together and chop into 1/2 inch pieces after washing them.
To make the mixed vegetable curry take one large potato, 1/4 pound beans, 1/4 pound carrots (about three medium sized ones), 1/4 pound broccoli and half a cup of green peas. Follow the preparation as for cabbage curry. This may need half a cup of water for the potatoes and beans are fully cooked.
This dish can be eaten in a variety of ways. Serve hot as a side with rice, naan or chappatis. The curry is a great filling for a tortilla wrap or a grilled sandwich.
