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Ingredients
|
Quantity
|
|
Head cabbage
|
1 medium
|
|
Onions
|
2 ½ medium
|
|
Oil
|
9 tbsp
|
|
Fenugreek seeds
|
6 whole
|
|
Whole cumin seeds
|
½ tsp
|
|
Whole black mustard seeds
|
½ tsp
|
|
Whole fennel seeds
|
½ tsp
|
|
Garlic cloves – minced
|
2
|
|
Ginger 1” chopped
|
1 piece
|
|
Tomato
|
1 medium
|
|
Ground turmeric
|
½ tsp
|
|
Hot green chilli – thinly sliced
|
1
|
|
Salt
|
¾ tsp
|
|
Garam masala
|
1 tsp
|
|
Lemon juice
|
1 tbsp
|
Cut cabbage in quarters. Remove the stem and hard core and shred
cabbage lengthwise as finely as you can. Peel 2 of the onions and cut them each
into half, lengthwise. Now slice finely into half circles. Heat 6 tablespoons
of oil in a 10 inch skillet over medium heat, add the fenugreek, cumin,
mustard, and fennel seeds. As the seeds start sizzling and changing color
(about 10 seconds), put in the sliced onions. Fry them over medium heat for
about 3 minutes. Add the shredded cabbage, stir a few times, put the lid on,
lower flame, and cook for 15 minutes. Uncover and cook over fairly low heat for
30 minutes, stirring occasionally to prevent burning. Meanwhile, peel and
coarsely chop the remaining 1/2 onion and put it with the garlic, ginger, and
tomato in blender. Blend to a paste. In a skillet heat the remaining 3 tablespoons
of oil. Add the paste, the turmeric, and the green chili. Fry, stirring all the
time, for 8 to 10 minutes (adding, if necessary, 1 teaspoon of warm water at a
time to prevent sticking.) When the cabbage has cooked for 30 minutes, add this
fried paste mixture, along with the salt, garam masala, and lemon juice. Stir
and let cook for another 5 minutes. Serve with parathas, pooris, or chapatis,
dal and rice and Yogurt with Potatoes.
