Ingredients:
250g cabbage, chopped
2 tsp green chillies, chopped
3 whole, dry, red chillies (Kashmiri chillies are best)
2 tsp olive oil
1/2 tsp mustard seeds
1 tsp chana dhal (split hulled black chickpeas)
1 tsp urad dhal (split black lentils)
2 tbsp peanuts, crushed in a mortar
2 tbsp tamarind pulp
1 tsp ground mustard seeds
salt, to taste
14 curry leaves
1/4 tsp ground turmeric
1/2 tsp asafoetida (hing)
1 tbsp jaggery (palm sugar)
Method:
Bring a pan of salted water to a boil, add the cabbage and cook for about 6 minutes, or until just tender. Drain and set aside.
Heat the oil in a kadhai or wok, add the mustard seeds and fry until they begin to splutter. Now add the asafoetida and fry for 1 minute before adding the pulses, chillies, curry leaves and the peanuts. Fry for a couple of minutes then scatter over the ground turmeric and stir to combine.
Add the boiled cabbage and mix well. Remove any seeds and fibres from the tamarind pulp then stir into the contents of the pan. Season to taste with salt and add a little water to thin the mixture, if needed, before stirring in the jaggery. Bring to a simmer, cover the pan and cook gently for 5 minutes.
Serve hot, accompanied by rice.
%20Recipe)
Click on the image, above to submit to Pinterest.
