Cabbage with mustard seeds (Veg)
Indian Recipes
Ingredients
1 small cabbage finely shredded [Savoy]
2 tbsp groundnut or corn oil
¼ tsp mustard seeds
1/8 tsp fenugreek seeds
12 curry leaves [fresh, you can freeze the ones you don t use]
1 dried red chilli, broken, seeds removed
2 small onions, sliced
2cm/¾in fresh ginger, finely shredded
1.25ml/¾ tsp turmeric powder
pinch chilli powder
1 tomato blanched, seeds removed, diced.
Preparation method
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Heat the oil in a large frying pan.
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Toss in the fenugreek and mustard seeds, curry leaves and the chilli (take care, lots of crackles!).
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Lower the heat immediately and add the onions and ginger.
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Cover the pan and soften the onions without colouring for 5 minutes (they should be opaque).
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Add the turmeric and chilli powder to the pan and stir to mix.
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Add the shredded cabbage and salt.
Technique: Learning to chop: the 'chiffonade' or shredding technique -
Cover the pan once more and cook over a gentle heat for about 10 minutes or until the cabbage has softened but retains a bite .
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Stir in the diced tomato, reheat, re-season and serve.
