Recipe - Cabbage curry

Recipe - Cabbage curry (cabbage koora)

Spicy cabbage cooked with carrot, green beans and peas

Summary:

Cabbage, an excellent source of vitamin C, can be eaten in soups, salads, pickles, and sandwiches.

I cook cabbage along with other vegetables to add color and flavor to the curry. For variation, I add curry powder or moong dal. The recipe below uses curry powder. I will post the moong dal recipe soon.

Ingredients:

• Cabbage (small in size)- 4 - 5 cups approximately (shredded/cut)
• Peas - 1/2 cup
• Carrot - 1/2 cup (cut in small pieces)
• Green beans - 1/2 cup (cut in small pieces)
• Curry Powder - 2 tablespoons (optional)
• Curry leaves - 1 stalk
• Turmeric - 1/2 teaspoon

Seasoning:

• Chana dal (bengal gram) - 1 tablespoon
• Urad dal (black gram)- 1 teaspoon
• Cumin seeds - 1 teaspoon
• Mustard seeds - 1 teaspoon
• Hing (asafoetida) - 1/4 teaspoon
• Red chillies - 1
• Green chillies - 1 serrano (or 1 Indian large medium green chilli)
• Oil - 1 tablespoon.

Process:

Preheat wok/kadai with oil at medium high temperature. Add chana dal, urad dal, cumin and mustard seeds. Let seeds splutter. Add red chillies, green chillies, hing and curry leaves. Let the chillies roast for a few seconds.

Now add peas, beans, carrots and turmeric. Turn down the heat to medium. Cover the vegetables cook for 3 - 5 minutes, stir in between.


Add cabbage to the cooked vegetables. Let the cabbage cook, do not cover the vegetable and do not add salt now.

Once cabbage curry is cooked, add salt and curry powder, mix it well and turn off the stove.

Serve hot with rice or roti.

Preparation time - 20 - 30 minutes.
# Servings - 4 - 6

Tips:

If you don't have curry powder, you can just add one or more green chillies. If you like more hot and spicy, you can add red chilli powder too.

For curry powder please refer to "label" Masala's/Chutney powder's - Curry Powder