Wednesday, June 22, 2005

south indian cabbage

I love fried cabbage almost as much as I love mustard seed.

South Indian Savoy Cabbage

1 small head savoy cabbage (or 1/2 large head)
1 Tbsp mustard seeds
1 1/2 Tbsp peanut oil
1 tsp mustard seed oil
2 pinches fenugreek seeds
1-2 Tbsp dried yellow mung beans (or lentil of similar size)
2-6 dried red chillies
5-10 curry leaves
2 Tbsp shredded dried coconut
salt and sugar to taste

Remove the core from the cabbage and cut into strips (thick julienne).
Heat a large frying pan on high heat and add the mustard seeds and the two oil. Cover the pan and let the seeds pop. When the popping has subsided, quickly add the fenugreek, mung beans, chillies, and curry leaves. Stir until the chiles are scortched a bit and the mung beans are nicely toasted, around 30-45 seconds. Add the cabbage and reduce the heat to med. Stir –fry the cabbage to colour it a bit, around 2-3 minutes. Add 1/2 cup of water, the coconut, salt and sugar to taste. Reduce the heat to low and cover, cooking until all the water has evaporated and the cabbage is al dente, anywhere from 10-30 minutes depending on how your cabbage is. Add more water as needed and stir the cabbage from time to time as it cooks. Be careful as the coconut can burn easily.
Check the seasonings and serve.
This is a great, inexpensive side dish, you can add shredded carrots for colour or turmeric if you like.


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