On request from Amruta. I am still puzzled as to when she started eating cabbage bhaji!
This is very basic vegetable to prepare- everybody cooks cabbage- in many different ways.
I make a quick veg using green chillies or sometimes add soaked chana dal or soaked moong dal to it - which take a little bit more time to make - and bit more prep time.
I use the regular cabbage - not Napa cabbage and not the red cabbage.
So the simple version first.
Simple Cabbage Stir Fry
2 cups of green cabbage - shredded.
3-4 Green chillies slit length wise
1 tsp grated fresh ginger
2-3 TBS oil
5-6 curry leaves
1/2 tsp mustard seeds
1 tsp udad dal
1/2 tsp hing
1/2 tsp turmeric
1.2 tsp cumin-coriander powder
salt to taste
1/2 tsp sugar
1 TBS chopped coriander leaves
The best pan for this is a wok. Heat the oil, add the mustard seeds and asafoetida (hing). Add the turmeric and udad dal- fry for 30 seconds. Add the curry leaves, ginger and chillies. Fry for less than a minute and add the cabbage. Give it a quick stir to make sure the cabbage is evenly coated with the seasoned oil. Lower the heat, add cumin-coriander powder, salt and sugar. Mix well and cover and cook for 4-5 minutes.
Try not to over cook the cabbage, this tastes best when the cabbage still has a bit of a bite to it.
Garnish with the coriander leaves to serve.
Note- make sure you drain the cabbage completely before you cook it. The best way is to spin it through a salad spinner or lay it out on a kitchen towel and pat dry. Wet cabbage will not cook up crisp and crunchy.
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Now the lengthy version!
Cabbage with chana dal (split chick peas)
3/4 cup soaked chana dal (soaked for at least 3-4 hours)
3 cups of chopped cabbage
10-12 curry leaves
1 tsp grated ginger
1/2 tsp cumin-coriander powder
3/4 tsp turmeric
3/4 tsp red chili powder
3-4 TBS oil
1/2 tsp mustard seeds
1/2 tsp hing
salt to taste
3/4 tsp sugar
3-4 lime wedges
2 TBS chopped coriander
Heat oil - add the mustard seeds and asafoetida. Add 4-5 curry leaves and the soaked dal, turmeric and chili powder. Saute for a minute. Add 3-4 TBS water and let it come to a boil, lower the heat and cover and cook the dal till al dente. (should give when you press it with you finger but should not turn into a curry). Add the Cabbage, remaining curry leaves, ginger, cumin-coriander powder, salt and sugar. Saute till the dal is mixed with the cabbage. Cover and cook for 4-5 minutes.
Garnish with chopped coriander and lime wedges to serve.
This is very basic vegetable to prepare- everybody cooks cabbage- in many different ways.
I make a quick veg using green chillies or sometimes add soaked chana dal or soaked moong dal to it - which take a little bit more time to make - and bit more prep time.
I use the regular cabbage - not Napa cabbage and not the red cabbage.
So the simple version first.
Simple Cabbage Stir Fry
2 cups of green cabbage - shredded.
3-4 Green chillies slit length wise
1 tsp grated fresh ginger
2-3 TBS oil
5-6 curry leaves
1/2 tsp mustard seeds
1 tsp udad dal
1/2 tsp hing
1/2 tsp turmeric
1.2 tsp cumin-coriander powder
salt to taste
1/2 tsp sugar
1 TBS chopped coriander leaves
The best pan for this is a wok. Heat the oil, add the mustard seeds and asafoetida (hing). Add the turmeric and udad dal- fry for 30 seconds. Add the curry leaves, ginger and chillies. Fry for less than a minute and add the cabbage. Give it a quick stir to make sure the cabbage is evenly coated with the seasoned oil. Lower the heat, add cumin-coriander powder, salt and sugar. Mix well and cover and cook for 4-5 minutes.
Try not to over cook the cabbage, this tastes best when the cabbage still has a bit of a bite to it.
Garnish with the coriander leaves to serve.
Note- make sure you drain the cabbage completely before you cook it. The best way is to spin it through a salad spinner or lay it out on a kitchen towel and pat dry. Wet cabbage will not cook up crisp and crunchy.
---------------------------------------------------------------------------------------
Now the lengthy version!
Cabbage with chana dal (split chick peas)
3/4 cup soaked chana dal (soaked for at least 3-4 hours)
3 cups of chopped cabbage
10-12 curry leaves
1 tsp grated ginger
1/2 tsp cumin-coriander powder
3/4 tsp turmeric
3/4 tsp red chili powder
3-4 TBS oil
1/2 tsp mustard seeds
1/2 tsp hing
salt to taste
3/4 tsp sugar
3-4 lime wedges
2 TBS chopped coriander
Heat oil - add the mustard seeds and asafoetida. Add 4-5 curry leaves and the soaked dal, turmeric and chili powder. Saute for a minute. Add 3-4 TBS water and let it come to a boil, lower the heat and cover and cook the dal till al dente. (should give when you press it with you finger but should not turn into a curry). Add the Cabbage, remaining curry leaves, ginger, cumin-coriander powder, salt and sugar. Saute till the dal is mixed with the cabbage. Cover and cook for 4-5 minutes.
Garnish with chopped coriander and lime wedges to serve.
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