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.
This is a huge cookbook with 1000 recipes (out of which may be 500~600 are vegetarian) and since I'm borrowing it from the library, I don't have too much time to even go through the recipes in detail. Luckily there are pictures of the dishes at regular intervals in the book and I looked through them to find the dishes I want to try. Even with that I have more than 20 recipes to try and I think I can keep the book till the end of this month. I'll be happy if I can try at least half of what I bookmarked.
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
- 1 small head Cabbage - cut into large pieces
- 2 ~ 3 Chilies Green - slit
- 1 Ginger " - finely grated
- ½ tsp Ginger Dry
- ¼ tsp Turmeric
- ½ tsp chili powder Red (adjust as per taste)
- ½ tsp Coriander Ground
- 1 tsp Cumin seeds
- ¼ tsp Fenugreek seeds
- a pinch Asafoetida / Hing
- 3 tbsps Cilantro - finely chopped
- ½ tsp Sugar
- to taste Salt
Instructions
- 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.
Notes
Usha Rao
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.
FlavorsAnd ColorsByAparna
lovely subzi,,,can eat it by itself ..dry ginger is new to me,,will try it
Priya Suresh
One of my fav curry, i can have this happily with some rotis.
Arthy shama
Wow, they look yummy. An good alternative to existing poriyal/kootu 🙂
mrkk08
Yes, I can see this one. wonder if I could use the technique with bok choy?
Global Tastes & Travels Inc.
I think cabbage is so underused - one of my fave veggies - this version looks so delicious
Global Tastes & Travels Inc.
I think cabbage is so underused - one of my fave veggies - this version looks so delicious
Srivalli
Very 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...