|
Ingredients
|
Quantity
|
|
Shredded cabbage (use a variety of types)
|
1 quart
|
|
Onions – sliced
|
2
|
|
Fenugreek seeds
|
5
|
|
Cumin seeds
|
½ tsp
|
|
Brown mustard seeds
|
¼ tsp
|
|
Fennel seeds
|
½ tsp
|
|
Garlic cloves
|
2
|
|
½” fresh ginger
|
1 piece
|
|
Canned or ripe tomato
|
1
|
|
Turmeric
|
½ tsp
|
|
Fresh hot green chilli (use jalapeno)
|
1
|
|
Salt
|
1 ¾ tsp
|
|
Ground garam masala
|
1 tsp
|
|
Lemon juice
|
1 tbsp
|
|
Cooked basmahti rice
|
4 cups
|
Spray saute pan with Pam. Pour in fenugreek, cumin, mustard, and
fennel seeds. Spray seeds with Pam. Saute, stirring, until sizzling and color
changes. Add onions and saute over med. heat 3 min, until lightly browned. Add
shredded cabbage, stir and cook a few minutes to release juices.
Place ginger, garlic, chili, turmeric and tomato in blender.
Puree. Add to cabbage. Cover and cook over low heat until cabbage is very
tender. Add lemon juice and salt. Cook 5 min. Add garam masala and serve over
rice.
