Friday, May 23, 2014

New type Cabbage curry

This curry is guaranteed to get you a praise. Everybody likes it when I make except my kids because they stopped liking it since now it is my husbands favorite, so I make it often and they don't like ginger but if I put a dollop of yogurt on top, while serving, they really love it.

Category :Jain, Vegan, low fat, gluten free, High in protein

Preparation Time : 5 min.
Cooking Time: 10-15 min.
Skill level : Easy 

1 ts oil
1 ts cumin seeds
1 ts sesame seeds
red chilies
7-8 curry leaves
1/2 ts asafoetida
2 c finely sliced fresh cabbage
1/2 ts ginger finely grated
2 tbs roasted crushed peanuts
2 tbs fresh coconut, grated
salt as per need
1 tbs cilantro

1. Heat oil in a wok over medium heat
2. Add cumin and after it flutters that add sesame seeds, chilies and curry leaves.
3. Cook for 5 min. covered take care not to let stick at bottom.(If it's sticking add 1 ts water.)
4. Add ginger and peanuts and cook 3 more min.
5. Add salt and coconut and cook 2 more min.
6. Garnish with cilantro and serve warm.

*If you have a cabbage lying in the fridge for a while you might have to cook little more.
* you can add 1/2 ts Black pepper if you like.
* To make this curry hot n spicy replace red chilies with green birds eye or any hot chili.