Cabbage Curry With Sesame Seed Powder

Submitted by Andtototoo

"An unusual curry recipe that has been in the family for over 50 years. Make sure that your cabbage is not too large."

 

• Ready In: 1hr
• Ingredients: 9
• Serves: 5

ingredients

• 1 medium cabbage
• 1⁄4 teaspoon tamarind paste
• 4 -5 dried red chilies
• 6 tablespoons toasted sesame seeds
• 1 tablespoon oil
• 1 1⁄2 teaspoons split white Urad Dal
• 1 1⁄2 teaspoons channa dal
• 2 diced tomatoes
• salt, as needed

directions

1. Dice the cabbage. Add the cabbage to a dutch oven or other large pot. Add the tamarind concentrate and fill the pot with water. Bring the water to a boil and cook until the cabbage is very tender.
2. Drain the cabbage very well. The secret to this curry is to make sure that there is no water left in the vegetables before you add the sesame seeds.
3. Meanwhile, while the cabbage is cooking, lightly dry fry the red chilies in a frying pan just to bring out their flavor. Break the chilies into pieces and grind them to a powder in a spice grinder.
4. Take the TOASTED sesame seeds and add them to the powdered chilies in the spice grinder. Lightly grind the sesame seeds just for about 3 seconds. Set the mixture aside.
5. Once the cabbage is well drained, put the oil, urad dal and channa dal (dal means lentil) into a nonstick frying pan.
6. Heat the oil and dals over medium heat, until the dals are light brown. Add the diced tomatoes. Add a little salt to the tomatoes, as that will help draw out the liquid in the tomatoes. Cook, stirring frequently, until the tomatoes are well cooked and the liquid has evaporated.
7. Add the cooked cabbage to the frying pan and stir until everything is well blended and the vegetables have no liquid. Add salt to taste.
8. Add the sesame seed and red chili powder and mix until the powder is well distributed. Check again for salt.
9. Good served with plain boiled rice.