This Cabbage recipe is a quick and simple stir-fry vegetarian and vegan dish where mustard seeds and curry leaves tadka provide along with few Indian spices the flavorful base to the shredded cabbage.
1 small cabbage (or 1lb (500g) finelly choped or schreded
2 tsp mustard seeds
6 curry leaves
1 small/medium onion, chopped
1-2 green chilies, sliced
1 tsp coriander powder
½ tsp garam masala
½ tsp chili powder
1 tbsp ginger root, finely choped
3-4 garlic cloves, finely chopped
salt to taste
3 - 4 tbsp vegetable oil
How to make Cabbage with Mustard Seeds:
Heat the oil in the a large pan.
Add the mustard seeds and sizzle for a few seconds until they have app popped.
Add the curry leaves, chopped onions, green chilies, ginger and garlic and continue to fry, stiring for 3-4 minutes.
Stir the cabbage into the pan with the turmeric, coriander powder, chili powder, garam masala and salt.
Give the mixture a good stir to coat the cabbage in the oil and spices. Cover it tightly and cook on low heat for 5-6 minutes or until the cabbage is tender-crisp or but not to soft, as desired.
Taste and adjust salt if necessary. Serve hot.