Till before marriage, the only curry that I knew with cabbage was the South Indian Cabbage Poriyal, not that it's not good, in fact it's my favorite, but never thought that you could make something with it, that would actually go with rotis. Only later on, once I got some interest in cooking, did I learn that you could make curries for breads with almost any vegetable. This particular Cabbage Curry, I've tasted at one of my friend's, it's very easy and it goes very well with the Ajwain Parathas that I have posted earlier..
Need To Have
- Shredded Cabbage - 4 cups
- Chilly Powder - 1/2 teaspoon
- Turmeric Powder - 1/4 teaspoon
- Sugar - 1 teaspoon
- Asafoetida - 1/4 teaspoon
- Cumin Seeds - 1/2 teaspoon
- Mustard Seeds - 1/2 teaspoon
- Garam Masala - 1/2 teaspoon
- Salt - to taste
Heat some oil, add the cumin and mustard seeds, when they start spluttering, reduce the heat and add the asafoetida, sugar, turmeric and chilly powders and mix.
Immediately add the cabbage pieces and salt, mix, cover and cook for about 5 minutes. By this time the cabbage would have started wilting, now open the lid, add the garam masala and little more oil and keep sauteing for another 4 or 5 minutes. Remove and serve it warm with parathas or rotis.
This curry comes out good, when the cabbage is tender and when you shred it finely.
The chilly powder that I used was really hot, if you can get the red, less hot Kashmiri chilly powder, use it, that gives a nice color since you can use more of it.
Don't leave out the sugar, that gives a nice taste to the curry.