Recipe by Anu
This is one sabzi (vegetable side) that we make regularly at home, and one that has been in my family for years. Fresh cabbage tastes best! Serve this hot with rotis or rice.
Top Review by Charishma_Ramchandani
Anu, I had this for lunch today with white bread. I used 1/2 cup more of water and also added a tsp. of corriander powder, 1/4 cup of green onions and 1/8 tsp red chilli powder. I cooked it in my AMC Dutch Oven(this does not use oil to cook anything in it), so I left out the oil. It was still good( somewhat crunchy). Next time, I'll toss in some curry leaves as well when I put in the mustard seeds and urad dal. UPDATE: In honour of your 20th birthday, I made this yday using in addition to the above ingredients, 1 medium tomato(washed, peeled and chopped) and a whole tsp. of turmeric powder. I omitted the urad dal. I didnt use any coriander powder or green onions this time. I did use 2 whole green chillies(slit). It was amazing how good this tasted.
- 300 g fresh cabbage, , chopped
- 2 teaspoons vegetable oil
- 1⁄2 teaspoon mustard seeds
- 1⁄2 teaspoon split, split Urad Dal or 1⁄2 teaspoon split, split black gram
- 1⁄4 cup water (you might need more)
- 1⁄8 teaspoon salt
- 1 pinch turmeric powder
Directions See How It's Made
- Heat oil in a saucepan on a medium flame and add mustard seeds and urad dal.
- When the mustard sputters, immediately add the chopped cabbage.
- Add salt and turmeric powder, 1/4 cup water, and cover the saucepan with a tight-fitting lid (preferably one that snugly covers the cabbage).
- Uncover after 10 minutes, stir the cabbages, and cover again.
- Repeat after 10 minutes, and if required add some more water (if the mixture appears dry and browning).
- After 5 minutes, the water would have evaporated.
- Switch off the burner, stir once more, and serve.