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South Indian Cabbage (Dakshini Band Gobi)
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Madhur Jaffrey, World Vegetarian p.152
| 1/4 cup | oil |
| Geneous pinch of asafetida | |
| 1 tsp | whole brown mustard seeds |
| 1 tsp | urad dal, chana dal, or yellow split peas (or soy beans) |
| 5-6 | whole fenugreek seeds |
| 2-3 | whole dried red chilies |
| 10 | fresh curry leaves, (or basil leaves as substitute) |
| 1 3/4 lbs | fresh green cabbage, (about 1/2 head), shredded |
| 1-1 1/4 tsp | salt |
Heat oil in wok over medium heat, add asafetida, mustard seeds, urad dal. Add fenugreek seeds, red chile. Allow dal to get red and chilies to turn dark. Add curry leaves, cabbage, salt, stir and cook for a minute. Cover and reduce heat to low, cook 6-8 minutes until cabbage is completely wilted. Uncover adn cook for another minute or two, adjust seasoning.
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