Prep time: 30 min
Cook time: 30 min
Serves 4
5 tbl mustard oil
1 large onion, sliced
1 medium cabbage, shredded finely
salt, to taste
Grind to a coarse paste with 2 tsp of water (or more as needed) in a blender:
1 tsp black mustard seeds (i use yellow)
2 tsp ginger, shredded
4 dried red chilies
1 tsp turmeric
2 tsp panch phoron
Heat 4 tbls of oil in a skillet and add the onion. Saute until golden and add the cabbage (will cook down significantly). Stir-fry until translucent, then add the ground mixture and salt.
Add 4 tbl water and cook until cabbage is done but still crisp, take off heat.
Heat the remaining oil in a separate pan and add the panch phoron.
When it crackles, pour oil and seeds over cabbage, stir well.
Heat through to blend the vegetable and spices, serve hot.
From The Indian Spice Kitchen, by Monish Bharadwaj. Hippocrene Books, Inc., 2000.
Copyright 2004 West-Art, Prometheus 91/2004
PROMETHEUS, Internet Bulletin for Art, Politics and Science, Nr. 91, Spring 2004