Cabbage Bhaji 2 South Indian Style (A Dry Curry)
A simple, tasty, low calorie dish. It has minimum of spices but tastes delicious and flavoursome. You can add a small red pepper/capsicum or a carrot or two finely chopped. Serves 2
3 cups finely shredded cabbage of any type
1-2 green chillies, slit lengthwise, adjust to taste
1 tbsp. oil
1 tsp. black mustard seeds or rai
2 tsp. urad/urd/urid or black gram dal, skinless
2 tsp. chana dal (red gram or Bengal gram dal)
8-10 curry leaves, not bay leaves
A pinch of asafoetida (hing powder)
3 tbsp. grated/desiccated coconut
Salt to taste
A handful of fresh coriander leaves, chopped
Steam cabbage in a steamer or a pan or a microwave. Drain.
Heat oil in a karahi or wok.
Add mustard seeds. Once they crackle, add urad dal, chana dal, chillies, and curry leaves and stir.
When the dals turn slightly brown, add a pinch of asafoetida and the shredded cabbage and salt.
Stir, cover and cook for a few minutes.
Turn heat off, sprinkle the grated coconut on top, stir.
Serve hot with rice and Sambhar, garnished with chopped fresh coriander leaves.