For this week theme on BM I'm presenting "One Ingredient & 3 dishes". Enjoy the dishes & don't miss the update. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#49.
Cook Time-20mins or less
Serves-2people
Ingredients
4Cups chopped cabbage
4Tsp oil
1Tsp mustard
1Tsp jeera/cumin
1Tsp chana dal
1Tsp urad dal
2Red chili's broken in to half
Few curry leaves
To Grind
4Tbs grated coconut (fresh or dry)
2Green chili's {adjust as needed}
1Tsp grated ginger
Directions
- Heat pan with oil & to that add in mustard, jeera, chana dal, urad dal, red chili's & curry leaves.
Method 1:
- Once the mustard starts jumping add in chopped cabbage & close pan with lid.
- Cook on low heat for 10mins & once you see the cabbage is oozing out little wetness, remove lid & continue to cook on low heat for another 5mins.
- Mean while coarse grind ginger, green chili's & coconut.
- Add salt to the curry & also the grind coconut mixture to pan. Mix them well & cook for 2minutes. Then switch off heat.
Method 2:
- If cabbage is not tender, then you can pressure cook cabbage ahead.
- Add it to the tempering & cook for few minutes.
- Then add in the grind coconut mixture & salt to the curry. Cook for 2more minutes & switch off heat.
- Curry is ready to be served.
Note
- I prefer pan cooking cabbage than pressure cooking it. I feel cabbage becomes watery & tastes different when you pressure cook it.
- Adjust green chili's as needed. I used thai chili & 2 were more than enough to this curry.
