Taking a break from curries, here is a simple cabbage subzi. I like cooking cabbage in South Indian style, it is so simple yet so delicious. A great break from north indian spices to indulge in the aroma of coconut and curry leaves.
Also adding ginger in the last step gives lot of aroma and retains the juices from ginger.
Ingredients:
Cabbage - 4 cups finely chopped
1/4 Red onion- finely chopped
Oil - 1 tbsp.
Mustard seeds (Rai) – 1 tsp
Asafoetida (Hing) – 1 pinch
Turmeric (Haldi) – ¼ tsp
Curry leaves - 1 sprig
1 inch Ginger – grated
Red chili [whole] – 1 or 2, to taste
Green chili – thinly sliced, to taste
Salt - to taste
Fresh shredded coconut or coconut powder – 2 tsp
Method:
- Heat oil in a pan on medium flame.
- Add Mustard Seeds and let them sputter.
- Add Asafoetida, Turmeric, Red Chili, Curry Leaves and Green Chili.
- Add onion and sautee for 2 minutes.
- Add Cabbage and salt and mix well.
- Cover and cook for about 4-5 min on low-medium flame.
- Uncover and cook for a minute to dry any liquid.
- Turn off the burner, add coconut and grated ginger, mix well.
Also adding ginger in the last step gives lot of aroma and retains the juices from ginger.