CABBAGE CURRY (INDIAN)
Cabbage curry is a simple non-spicy dry curry that is often made in Indian households. This recipe is made in a Maharashtrian style and is called "Kobichi Bhaji" (Kobi - Cabbage, chi - of, Bhaji - curry). It is enjoyed with chapati /fulka/naan (Indian flat bread) or as a side dish with dal rice.
Provided by sheetalb.06TSJ83b-L
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Soak the chana dal for 1 hour in warm water. Drain the entire water from chana dal and keep aside.
- In a heavy bottom pan/wok heat oil on medium flame and then turn the gas flame to low. Add mustard seeds. Once the mustard seeds start to splutter, add green chilli, asafoetida and curry leaves. Stir quickly. Do not let the spices burn.
- Immediately add chana dal and turmeric. Stir for a few seconds.
- Now add cabbage and half a teaspoon of salt and mix well.
- Sprinkle 1/2 a cup of water over the cabbage and mix well.
- Turn up the gas flame to medium heat. Cover and cook the cabbage and chana dal. Stir frequently to prevent the curry from burning. The Cabbage should have a slight crunch.
- Turn the gas flame to low and add grated coconut, sugar and mix well.
- Adjust salt as per taste and mix well. Cover and cook for further 2 minutes on low flame.
- Garnish with coriander leaves and serve.
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