It's Sunday evening and it's been a hectic day - in the nicest way, I mean. Garba last night was a great workout and it was lovely to see Samyuktha, my older daughter dancing with a few new friends from the community, with her hair flowing softly down her back (and legs).
Okay! So Cabbage is NOT a hot fav in our house - It is call Gose in Tamil and kids often jokingly refer to it as gas curry - Funny and true, but, not cool. Let's face it! Most anything that is healthy for you stinks! For more enlightenment on the goodness of cabbage, I recommend http://be-healthy.blogspot.com/2005/12/goodness-of-cabbage.html
Our friend and protector, cabbage is indeed the leader of the stinky pack ;-) But I will reveal to you how not to stink up your kitchen as you cook this blighter!
There are a few ways to prepare Cabbage and i will share them with you along the way - This one requires the services of a food processor. This dish takes about 12-20 minutes.
Finished product
Ingredients:
1 medium green leaf cabbage - finely grated in food processor
2 green chillies - finely chopped
1/2 inch finger sized ginger - finely grated
1 tablespoon olive oil
1/2 teaspoon of mustard seeds
1 pinch of asafoetida
1/2 teaspoon of urid dal
1/2 cup grated coconut, thawed(frozen pack available at Indian grocery store). If you are using dry coconut powder - sprinkle some water on it and let it soften.
Salt
Preparation
Heat your pan, pop the mustard seeds in the oil; then add the rest of the ingredients, before adding the cabbage. Hold off on the salting until the very end. The idea is to not let the cabbage get soggy. At high heat stir continuously - do not cover with a lid at any point. The cabbage should be slightly under cooked. Just before removing from the pan, add the salt.
As this is happening, in a smaller pan, dry fry the coconut until it turns slightly golden - add on to the cabbe and stir in gently.
Secret tip - Garnish with roasted cashews and curry leaves to give it a festive look. Completely healthy and entirely edible :-)
Okay! So Cabbage is NOT a hot fav in our house - It is call Gose in Tamil and kids often jokingly refer to it as gas curry - Funny and true, but, not cool. Let's face it! Most anything that is healthy for you stinks! For more enlightenment on the goodness of cabbage, I recommend http://be-healthy.blogspot.com/2005/12/goodness-of-cabbage.html
Our friend and protector, cabbage is indeed the leader of the stinky pack ;-) But I will reveal to you how not to stink up your kitchen as you cook this blighter!
There are a few ways to prepare Cabbage and i will share them with you along the way - This one requires the services of a food processor. This dish takes about 12-20 minutes.
For the calorie conscious: You can make a meal out of this -with buttermilk on the side, south Indian style
For the Rice lovers: Mix preparation with hot rice and have with favorite pickle or pappad
For the moderate: Have as side with chappatis
Browning grated coconut
Final Presentation
Ingredients:
1 medium green leaf cabbage - finely grated in food processor
2 green chillies - finely chopped
1/2 inch finger sized ginger - finely grated
1 tablespoon olive oil
1/2 teaspoon of mustard seeds
1 pinch of asafoetida
1/2 teaspoon of urid dal
1/2 cup grated coconut, thawed(frozen pack available at Indian grocery store). If you are using dry coconut powder - sprinkle some water on it and let it soften.
Salt
Preparation
Heat your pan, pop the mustard seeds in the oil; then add the rest of the ingredients, before adding the cabbage. Hold off on the salting until the very end. The idea is to not let the cabbage get soggy. At high heat stir continuously - do not cover with a lid at any point. The cabbage should be slightly under cooked. Just before removing from the pan, add the salt.
As this is happening, in a smaller pan, dry fry the coconut until it turns slightly golden - add on to the cabbe and stir in gently.
Secret tip - Garnish with roasted cashews and curry leaves to give it a festive look. Completely healthy and entirely edible :-)
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