Turmeric Stained Cabbage Curry
Ingredients
- 1/2 large white cabbage, finely shredded
- 1 heaped tsp mustard seeds
- 1 heaped tsp cumin seeds
- 2 dried hot red chillis
- Pinch of asafoetida
- 15 curry leaves
- 2 tbsps garlic and ginger paste
- 1 1/2 tsp turmeric
- Salt to taste
- 2 tsps Tellicherry ground pepper
- 2 tsps sambar powder
- 1 tsp garam masala
- 1 can coconut milk
Preparation
Add 2 tbsp of vegetable or coconut oil to a pan on a low heat.
Add mustard seeds, cumin seeds and dried chillis to the heated oil. Wait for seeds to crackle.
Then add asafoetida, curry leaves, garlic and ginger paste and turmeric. Sauté until the oil is flavoured and garlic is cooked.
Add the shredded white cabbage, salt and pepper.
Stir well and fry cabbage (add more oil if necessary).
Once half cooked, add garam masala and sambar powder (this can be left out if you don’t have it/can’t make it. Add extra garam masala instead).
Cook cabbage until glossy.
Add coconut milk and simmer until liquid thickens.
Taste for salt and add extra if needed.
Serve as a side dish or as a main over rice.