Friday, August 16, 2013

Super Easy Red (purple) Cabbage sabji

I like using red cabbage for a little variety and color to the dinner table. I had seen this cabbage used in salads before but wanted to see how it would taste cooked in Indian style with all the spices. My experiment turned out pretty tasty ( I can say that especially since hubby told MIL that it looks and tastes good ).

What you need: 

1/2 red cabbage chopped in long pieces

1/2 tsp rai (mustard seeds)
2 tsp urad dal
1/8 tsp haldi (turmeric pwd)
1/8 tsp methi (fenugreek) seeds pwd
1/4 tsp green chilli paste or 1 green chilli finely chopped
1 tbsp oil
1/2 tsp salt (or as per your taste)

Wash the entire cabbage head before cutting. Heat oil in a pan. Add mustard seeds. Once they start sputtering, add the urad dal. Stir. Once the dal starts turning shades of red, add methi powder, haldi and green chilli. Keep stirring as you add each ingredient. Turn the heat to medium low once green chilli enters the pan. Add the chopped cabbage and stir well till it is mixed with the spices. Then add the salt and stir / mix again. Cook uncovered for about 8-10 minutes stirring intermittently. 
If you cover the pan, the cabbage will turn out all mushy. The final consistently should be well cooked but yet crunchy. 

Serve hot with roti and dal or use as filling for a variation of spring dosa.

Prep time 5 min
Cook time ~ 10 min
Total time 15 min

Variation: Try adding curry leaves after the udad dal - it will give a richer flavour. I didn't have it on hand today so I skipped it.

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