Mamta's Kitchen

Cabbage Bhaji 2 South Indian Style (A Dry Curry)

Muttaicos Porial

Raksha Patel

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

Ingredients

  • 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

Instructions

  1. Steam cabbage in a steamer or a pan or a microwave. Drain.

  2. Heat oil in a karahi or wok.

  3. Add mustard seeds. Once they crackle, add urad dal, chana dal, chillies, and curry leaves and stir.

  4. When the dals turn slightly brown, add a pinch of asafoetida and the shredded cabbage and salt.

  5. Stir, cover and cook for a few minutes.

  6. Turn heat off, sprinkle the grated coconut on top, stir.

  7. Serve hot with rice and Sambhar, garnished with chopped fresh coriander leaves.

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