Cabbage curry
Curries With Bumbi · ♥ 2.4K likes · 51K views · 8 min video
Read about head cabbage in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 tbsp oil
- 1 tsp spice seeds
- 1 whole cabbage
- 1 tsp turmeric powder
- 1 tsp ground coriander (dhania powder)
- 1 tsp ground cumin (jeera powder)
- 1 tsp chili powder
Heat the oil well, lower the heat to low, then add the spice seeds; they should crackle and sizzle without burning, making an aromatic oil.
Add the shredded cabbage, cover and let it shrink down on medium to low heat for a few minutes. If the cabbage was washed before shredding, add a few tablespoons of water before covering.
- salt
Add turmeric powder, ground coriander, ground cumin, chili powder and salt.
- 1 tsp finely grated ginger
Add about a teaspoon of finely grated ginger.
- 2 whole tomatoes
Lay two halved tomatoes on the cabbage, cover and cook on medium low heat, stirring from time to time.
Peel off the tomato skins if wished, then cook on high heat until the water dries off.
Tarka for the dal