Recipe Index

Tuesday, October 15, 2013

Cabbage Curry

1.76 lbs ( 806 gms) head of cabbage approx 6 cups
3 tablespoon coconut oil or use any oil
1/2 teaspoon mustard seeds
1 teaspoon cumin seeds
1/4 cup roasted and unsalted peanuts
1 1/2 tablespoon dry grated coconut (or use fresh grated coconut)
2 green chilies or to taste
a few chopped cilantro leaves (also called hara dhania)
1/2 teaspoon salt or to taste

Discard the outer leaves of the cabbage.  Wash the head and shred it and keep it aside.

Heat a pan on medium heat with oil.  Add the mustard seeds and cumin seeds and wait for the mustard seeds to pop.  When the mustard seeds pop add the peanuts and grated coconut, saute it for a few seconds, add the green chilies and the shredded cabbage mix add chopped cilantro leaves and turmeric powder mix cover and cook for 5 minutes.  During the five minutes remove the cover and stir the contents a couple of times so that it does not stick to the bottom and burn.

After it has been cooking for five minutes remove the cover and cook open for 3 to 4 minutes, check to see if the cabbage is cooked.  For it to taste good it should be slightly crunchy.  Add salt mix, cook for a minute, turn the heat of and cabbage curry is ready.

Serve as a side dish.  Serves 4.